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This Pumpkin Soup with Leeks and White beans is the perfect symphony of Autumn flavors. A silky pumpkin broth with leeks, kale, apples, sage and cannellini beans is such a harmonious combination -it just might inspire you to sing for your supper! Video!
Don’t drink at the water’s edge. Throw yourself in. Become the water. Only then will your thirst be quenched. —Jeanette Berson
Nourishing for body and soul, this healthy fall harvest soup is fast to make and delicious! Comforting on chilly days, and hearty enough for the main entree.
Pumpkin puree creates an incredibly velvety full-bodied broth pairing perfectly with leeks, apple, kale and sage- utilizing the bounty of fall garden goodness. This is one of those creations that is almost effortless to throw together but tastes anything but simple.
Pumpkin White Bean Soup | Video
Collect and prep all ingredients: Leeks, pumpkin puree, kale, white beans, celery, apples, and sage.
Start by sautéing the leeks, letting them soften and wilt a bit.
Leeks and butter have a strong affinity for each other. (Alternatively, olive oil also does nicely here as well.)
Next add the celery, apples and sage.
Add kale and white wine.
Add broth and white beans.
We highly recommend using homemade pumpkin puree but canned pumpkin works too!
Bring to a simmer and let cook for about 20 minutes.
Delicious as-is…. or add creamy chèvre for a lovely finish. Or top with Leek Oil!
Served with homemade sourdough bread or sourdough biscuits.
More Fall soups you may like:
- Roasted Butternut Squash Soup!
- Creamy Mushroom Soup
- Ribollita! (Tuscan White Bean Soup)
- Instant Pot Pinto Bean Stew
Hope you have a wonderful Halloween weekend. Make some Pumpkin soup, light some candles, get cozy and let us know how you like this in the comments below.
xoxo
Pumpkin Soup with Leeks, Kale & White beans
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 cups 1x
- Category: Soup, stew
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Description
Pumpkin Soup with leeks, kale, white beans and sage. Vegan-adaptable, flavorful, and EASY. Nourishing for body and soul, this healthy fall harvest soup is fast to make and delicious! Comforting on chilly days and hearty enough for the main entree.
Ingredients
- 2 tablespoons butter or olive oil
- 1 large leek, sliced in 1/4-inch half moons (1 1/2–2 cups)
- 2 celery stalks, chopped small
- 1 apple, chopped
- 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried
- 1/2 teaspoon salt (more or less to taste)
- 1/4 teaspoon white pepper (black pepper works too)
- 2 cups kale, coarsely chopped
- 1/4 cup white wine (substitute 1-2 teaspoons champagne vinegar or apple cider vinegar)
- 3 cups veggie broth or chicken stock
- 1 1/2 cups cannellini beans cooked or canned
- 1 1/2 cups fresh pumpkin puree or one 15 oz canned pumpkin (see notes)
Serve with crusty bread or croutons, goat cheese or flavorful Leek Oil!
Instructions
- Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.
- Add celery, apples, sage, salt and pepper. Saute 3-5 minutes more.
- Add kale and white wine. Stir until kale begins to wilt about 2 minutes or so.
- Add broth, white beans and pumpkin puree.
- Bring to a simmer and let cook for about 20 minutes.
Finish with crumbled goat cheese if desired, or flavorful leek oil and crusty bread!
Notes
You can substitute most any type of pureed squash for the pumpkin.
The amount of salt greatly depends on the type of broth you use. Start with a little and increase as needed.
If using canned pumpkin, you may want to start with less and add as needed as it can be thicker than the fresh pumpkin puree.
Nutrition
- Serving Size: 1 ⅓ cup ( with olive oil and veggie broth)
- Calories: 184
- Sugar: 7.9 g
- Sodium: 719.9 mg
- Fat: 5.3 g
- Saturated Fat: 0.9 g
- Carbohydrates: 30.1 g
- Fiber: 6.9 g
- Protein: 6.4 g
- Cholesterol: 0 mg
Keywords: Pumpkin soup, vegan pumpkin soup, pumpkin white bean soup, pumpkin leek soup, fall soups, fall soup recipes
Had to change this up a bit due to lack of ingredients on hand but this was fantastic! A great base of a recipe that is very adaptable.
Things I substituted: shallot, pure applesauce and black beans.
I also added fresh Thyme and French sorrel plus the kale from my garden.
Garnished with Bragg’s Nutritional Yeast Seasoning.
This soup will stay in my line up
Thank you!
Wow! Love how you adapted. Glad it worked out for you!
I am blown away. Absolutely blown away. This soup is so amazing. I was delivered, no joke, 30+ pumpkins. I roast and feed lots to flock and the dogs but also my family. I’ve been scouring the web looking for unique ways to use fresh pumpkin purée (that I’m making daily.
Minor Adaptations:
– I used a bit more white pepper as well as black and red pepper (we like spicy)
– I used an additional cup of rich veggie stock from bouillon, to have a brothier texture
– I added the kale at the end so as not to accidentally overcook it
That’s it!!! AMAZING. Absolutely amazing. Thank you for this recipe! The flavor profile is perfection.
Whoa Lauren haha! Glad you enjoyed the soup and love your adaptions. 🙂
White Pepper? Oh YES PLEASE! Cannot find enough recipes that use it!
Leeks? ❤️ them! Husband gave me an A-, (always asking for a grade, 😆) THANK YOU Tonia for coming up with recipes that consistently make me look like a seasoned Chef! You are the Best! 🏆
★★★★★
Haha…awesome Stacy,so glad you enjoyed!
I really enjoyed this. I found the recipe looking for something to do with pumpkin and leeks. It thickened up really well and was delicious with fresh baked bread. How does it freeze? I would love to make another batch with my left over ingredients.
Glad this worked for you Mel. This should freeze just fine!
Good but not incredible. The goat cheese to finish is a nice touch and counterbalances the sweetness from the apple. Made with our garden leeks, sage and a fresh apple from our orchard.
★★★
Thanks for your thoughts Mary. Just curious if you made the recipe as is? with wine? Did you use canned or fresh pumpkin?
I used white wine as written. Confess to using canned pumpkin, as our garden pumpkins were a bust.
Thanks Mary.
Really surprised how much everyone loved this at our dinner event. I made exactly as is with only needing to add a dash more of white pepper and half tsp. of marjoram. Served with homemade soft pretzels. Was such a win…will definitely keep for the future!
★★★★★
Nice Katie, glad you enjoyed!
Absolutely yummy! Easy and a perfect fall soup. Added a touch of crushed red pepper in addition to the white pepper.
★★★★★
Great to hear!
Added 1/2 tsp chopped garlic and 1/8 tsp cinnamon. After simmering 20 minutes, place in blender and purée. Return to stove to reheat.
Great Lynn!