When the rainy season begins, something warm and hearty can make the dreary weather a little more lively. After all, warm soup is always comforting on a rainy day, especially if you happen to catch a cold. When the cold starts chilling your bones, it’s time to whip up a batch of pumpkin and bean soup — a snug and toasty embrace for the pumpkin-loving palate.
Much like other pumpkin recipes, the pumpkin and bean soup combo is relatively easy to make if you’ve got some nicely blended pumpkin purée lying around. If you don’t have any, it won’t take long to make one. Just check out our recipe for it! If you don’t have pumpkins or pumpkin puree on hand, you can use canned pumpkin pie filling from the store.
What makes the pumpkin and bean soup a little more exciting than your typical chicken noodle soup for the cold season is that a pumpkin and bean soup tends to have a more prominent explosion of flavors since pumpkins work really well with spices like cinnamon, nutmeg, allspice, or even ginger. The dash of black pepper gives it that extra punch, and a tiny sprinkling of salt compliments the blend of species. On the other hand, apple juice tempers the spices and gives it that refreshingly sweet tang. Some finely chopped onions add something special to the already smooth texture of pumpkin and the white beans give it that nutty, earthy flavor to ward off the rainy-day blues.
Even when it isn’t raining, having some pumpkin and bean soup can serve as an enticing appetizer just before a full meal. Additionally, it can make any weekend lunch just as special as a restaurant trip. For the more diet-conscious, pumpkin and bean soup can give you a light dinner you can enjoy without worrying too much about your calorie count.
If you are consuming dairy, I sometimes like to top this recipe off with a splash of heavy cream and mix it in for a little extra layer of creaminess. If you plan to freeze it though, don’t add the cream until you serve it.Print
Pumpkin and Bean Soup
This quick and easy soup is a great way to pair pumpkin with white beans. The smooth, flavorful Pumpkin and Bean Soup is packed with fiber and makes a great weekend lunch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soups
- 1 can white beans
- 1 small onion, finely chopped
- 1 cup water
- 2 cups pumpkin purée
- 1 1/2 cups apple juice
- 1/2 teaspoon cinnamon
- 1/8 teaspoon nutmeg, allspice, or ginger
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- Optional: 1/2 cup heavy cream
- Blend the white beans, onion, and water with a potato masher, food processor, or immersion blender.
- Put pumpkin, juice, and spices into a big pot.
- Add the blended bean mix to the pot.
- Cook over low heat for 15 to 20 minutes, until the soup is warmed through.
- For an added layer of flavor, you can oven-roast or sauté the onion with a little olive oil before adding it to the soup.
- If adding heavy cream, add right before serving.
- If you don’t have pumpkin puree, you can use canned pumpkin pie filling from the store.
Have you tried this recipe? It’s so easy and delicious and makes the perfect autumn soup—please tell us how it turned out for you.