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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!

A simple recipe for Pumpkin Soup With Leeks, Kale, white beans and Sage. Vegan, flavorful, and EASY- can be made in 30 minutes! #pumkinsoup #vegansoupDon’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

Pumkin soup ingredients

Collect and prep all ingredients: Leeks, pumpkin puree, kale, white beans, celery, apples, and sage.

sautéing leeks

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.)

Sauteing veggies for pumpkin soup

Next add the celery, apples and sage.

Add kale and white wine.

Add the white beans

Add broth and white beans.

Add the homemade Pumpkin Puree ( or used canned)

We highly recommend using homemade pumpkin puree but canned pumpkin works too!

stir in the pumpkin puree to thicken the soup

Bring to a simmer and let cook for about 20 minutes.

A simple recipe for Pumpkin Soup With Leeks, Kale, white beans and Sage. Vegan, flavorful, and EASY- can be made in 30 minutes! #pumkinsoup #vegansoup

Delicious as-is…. or add creamy chèvre for a lovely finish. Or top with Leek Oil! 

Served with homemade sourdough bread or sourdough biscuits. 

A simple recipe for Pumpkin Soup With Leeks, Kale, white beans and Sage. Vegan, flavorful, and EASY- can be made in 30 minutes! #pumkinsoup #vegansoup

More Fall soups you may like:

A simple recipe for Pumpkin Soup With Leeks, Kale, white beans and Sage. Vegan, flavorful, and EASY- can be made in 30 minutes! #pumkinsoup #vegansoup

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

 

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Pumpkin Soup with Leeks, Kale & White beans

  • Author: Tonia Schemmel | Feasting at Home
  • 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

Units Scale

Serve with crusty bread or croutons, goat cheese or flavorful Leek Oil!


Instructions

  1. Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.
  2. Add celery, apples, sage, salt and pepper.  Saute 3-5 minutes more.
  3. Add kale and white wine.  Stir until kale begins to wilt about 2 minutes or so.
  4. Add broth, white beans and pumpkin puree.
  5. 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

 

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Comments

  1. 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.

  2. 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! 🏆

  3. 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.

  4. 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.

    1. Thanks for your thoughts Mary. Just curious if you made the recipe as is? with wine? Did you use canned or fresh pumpkin?

  5. 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!

  6. Absolutely yummy! Easy and a perfect fall soup. Added a touch of crushed red pepper in addition to the white pepper.

  7. 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.

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