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! 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 easy pumpkin soup recipe is fast, healthy 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.
Try Pumpkin Soup with Garam Masala for another delicious pumpkin soup recipe!
Pumpkin White Bean Soup | Video
Table of Contents
Why You Will Love Pumpkin Soup Recipe!
- Autumn Flavors: Pumpkin leek soup embodies the essence of fall with its warm and comforting flavors. The combination of creamy pumpkin, savory leeks, and aromatic sage creates a symphony of autumn flavors that will delight your taste buds.
- Nutritional Benefits: Pumpkin leek soup is not only delicious but also nutritious. Pumpkin is packed with vitamin A, vitamin C, calcium and potassium, which are good for your immune system. Leeks, on the other hand, are a great source of fiber and antioxidants. This soup is a flavorful way to incorporate wholesome ingredients into your diet.
- Easy and Versatile: Making pumpkin leek soup is a breeze, and it can be customized to suit your preferences. Whether you prefer a smooth and velvety texture or a chunky soup with bits of vegetables, you can easily adjust the consistency by blending or leaving it as is. You can also add your favorite spices or herbs to enhance the flavors further.
- Perfect for Chilly Days: As the weather gets colder, there’s nothing better than a warm bowl of soup to cozy up with. Pumpkin leek soup is comforting and satisfying, making it an ideal choice for chilly days. It’s a versatile dish that can be enjoyed as a light lunch or a hearty dinner, keeping you warm and nourished throughout the season.
Ingredients in Pumpkin Soup
Ingredient Notes
- Butter or olive oil: You can use either butter or olive oil for sautéing the leeks and other vegetables in the soup.
- Leek: Leeks add a delicious flavor to the soup. Make sure to clean them thoroughly as they can be sandy.
- Celery: Celery adds a subtle crunch and freshness to the soup.
- Apple: Adding apple to the soup adds a touch of sweetness and complements the pumpkin flavor.
- Fresh sage: Fresh sage is a lovely herb that pairs well with the other flavors in the soup.
- Salt & White Pepper: Use salt and white pepper to season the soup according to your taste.
- Kale: Kale adds a nutritional boost and a pop of vibrant green color to the soup.
- White wine: White wine adds depth and complexity to the soup. If you prefer, you can substitute 1-2 teaspoons of champagne vinegar or apple cider vinegar.
- Veggie broth or chicken stock: Use vegetable broth or chicken stock as the base for the soup. You can choose whichever you prefer or have on hand.
- Cannellini beans: Cannellini beans add protein and creaminess to the soup. You can use cooked or canned beans, depending on what you have available.
- Pumpkin puree: You can use either homemade pumpkin puree or canned pumpkin for convenience. The choice is yours!
See the recipe card below for a full list of ingredients and measurements.
How To Make Pumpkin Soup
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. Add pumpkin. When time allows, we love roasting a pumpkin making 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! Keep leftovers in an airtight container and reheat to serve. If you are in the mood for decadence, a drizzle of heavy cream would be yummy.
Served with homemade sourdough bread or sourdough biscuits.
Pumpkin Soup Recipe FAQS
Sure! Most winter squashes would be good, such as kabocha Squash, butternut puree or even mashed sweet potatoes will work!
Pumpkin soup is not only delicious but also nutritious. Pumpkin is packed with essential nutrients like vitamin A, vitamin C, calcium, and potassium, which are beneficial for your immune system. Additionally, leeks and kale provide fiber and antioxidants, making this soup a healthy choice.
In this recipe we are highlighting delicious Autumn ingredients; leeks, kale, white beans and sage, these savory elements combine perfectly with the slight sweetness of the pumpkin.
More Recipes To Enjoy
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.
xo Tonia
Love this recipe? Please let us know in the comments and leave a 5-star ⭐️⭐️⭐️⭐️⭐️ rating below the recipe card.
Print
Pumpkin Soup with White beans and Leeks
- 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, 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 broth
- 1 1/2 cups cannellini beans cooked or canned
- 1 1/2 cups fresh pumpkin purée 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 low boil and then simmer for about 20 minutes.
Garnish 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
Turned out great!
Love that you play around with this one!
Oh bummer! Did you follow the recipe exactly? It may need a little tweaking depending on the type of broth used, if the beans were unsalted, and the type of pumpkin puree used.
Hello this recipe sounds divine and I’m going to make this week – silly question though – would red or green apples be a better?
Thank you and I’ll let you know how I go when I make it X
I like a good tart/sweet apple like honeycrisp but any you enjoy eating will do!
Amazing recipe- super easy and delicious! Hubby says it’s “freaking awesome!” And then went back for seconds. Will make it again.
So great to hear!
Just curious if you drain the beans? Normally I like to use Rancho Gordo beans, (moved and trying to find out here.) Does it make a difference? Thank you for all your hard work and amazing recipes!
The beans are mostly drained, but if you want a brothier soup you can add it. I am certain it would be good with other beans!
Thanks so much Tonia! This was very flavorful and perfect for Fall! We enjoyed very much!
Awesome Stacy! What beans did you end up using?
Unfortunately just regular old canned cannelloni beans. I find using Rancho Gordo beans cooked in vegetable makes such a huge, flavorful difference in flavor!
They are so special, aren’t they! We carry some in the Bowl and Pitcher online shop through the blog.
What a lovely version of white bean soup. Can’t wait to make it.
Let us know what you think, Mary!
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 have been a professional cook and often substitute white pepper for black because of personal preference or a clients request. They do taste different but can still be used for the same recipes except when the recipe relies on black pepper specifically in its description. If you prefer it then use it 😉
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!
This is one of my favorite fall soups! It’s rich in flavor, full of nutrients, and incredibly clean! Minimal adjustments… just didn’t have any white pepper on hand so used black.
We finished it with finely grated truffle pecorino cheese. Even the kids loved it.
Thanks for another amazing recipe.
Yummy, the truffle pecorino sounds just perfect!