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 ¼-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
- ½ teaspoon salt (more or less to taste)
- ¼ teaspoon white pepper (black pepper works too)
- 2 cups kale, coarsely chopped
- ¼ cup white wine (substitute 1–2 teaspoons champagne vinegar or apple cider vinegar)
- 3 cups veggie broth or chicken stock
- 1 ½ cups cannellini beans cooked or canned
- 1 ½ 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
Your pumpkin soup recipe is another winner. I had kale left over from the squash and kale pot pie recipe, but had to sub canned pumpkin since I was out of fresh. Followed your suggestion to start with less of the canned pumpkin initially and found that just a bit more than half a can did the trick to boost the body and flavor. And it looked exactly like the photos on your site. Fresh sage really shines in this dish too. Squash and kale pair well in so many recipes and I love having options to use them in different ways. Thanks again!
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So glad you liked this Joyce. Thanks so much for sharing your process!
This is my new, all-time-favorite recipe! I received an enormous butternut squash, leeks, and kale in my farm box, so I used my homemade roasted squash puree instead of pumpkin. I doubled the recipe and wish I had made a triple batch because all of the flavors and textures are just sooooo scrumptious! BTW – the uber-squash yielded enough puree for a double batch of this soup and large butternut and spinach lasagne recipe – two recipes that go quite well together.
Thank you so much for all of your inspiring recipes!
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Thanks Ingrid, so nice to hear! Yay for all that yummy squash!
There was no fresh pumpkin left at the store, so I used ‘Honey Nut Butternut’ organic squash instead & mixed it with a bit of canned organic pumpkin. It’s sweeter than the recipe intended, but the end result is still delicious & healthy. Thank you!
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Love it Meg! Sounds interesting!
Hi Sylvia,
Thank you for your prompt reply. It was a great idea you offered to use the best base and aromatics when using frozen veggies. Next time I’ll definitely try adding some fresh onions and garlic, herbs,with the frozen veggies. Maybe saute them a little before adding the other ingredients. Looking forward to try many recipes from your site!
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Hi Sylvia! Someone recommended this site to me for healthy Vegan recipes. So I had a look and was impressed! The first recipe was “Pumpkin soup with leeks and white beans.” I had all of the ingredients called for and it turned out quite nicely. Only thing I changed was to add a handful of frozen green beans chopped small as I didn’t have enough kale. However, most of the veggies were blanched and frozen, and I find that using frozen veggies makes the soup kind of bland and flavorless with no outstanding zing or zest! (I could taste the pumpkin tho!) My question to you or anyone is this: Do you have any tips on using frozen veggies in soups and other recipes? I know if I added yogourt or leak oil, etc to the top would be nice, but believe a soup should not need toppings, and stand on its own. I think your site has everything I was looking for, so I’m going to stick with you for now. Thanks!
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Thanks! I think the secret to good soup- especially with frozen veggies is creating a flavorful base- so use good flavorful stock/broth, and aromatics- onions, garlic, herbs. 🙂
Great suggestions! Thanks!
Fabulous Soup!
I made this as I’m on a mission to slim down. Was very satisfying and my husband (huge carnivore) enjoyed it too!
I didn’t have time to roast the pumpkin (I’m sure this would make it even more phenomenal) so I steamed it and then puréed it. Still added a lovely flavour to broth!
I also made the tomato soup today, so will review that when it’s lunch time tomorrow!
Hard to choose what to make from your site with so many wonderful options!
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This soup always satisfies, today I used roasted butternut squash puree instead of pumpkin and sake instead of white wine just because those were the ingredients on hand in my pantry. As said in the notes- i really could use butternut instead of pumpkin with phenomenal results🤓 Thank you once again for this healthy, cheap and easy recipe. Our quality of life has been enhanced so much! We realllook forward to dinner now! Thank you so much!
★★★★★
So glad you like this one!
So soothing..but mine came out orange
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Do you have an Instagram? Xx
@ttwildroots and @feastingathome
Could you include email or text as options for sharing recipes? 🙂
We do have the email newsletter, are you signed up for that?
Sooo good and easy! I used canned pumpkin on hand and apple cider vinegar. The goat cheese was a great addition. I’m already planning to make it again next month. Leftovers were a welcome lunch!
perfect improvising. so glad you enjoyed it. soup is almost always better as leftovers, isn’t it?
This soup is delicious! Especially good with the goat cheese!
Its on my “go to” list. I highly recommend roasting the pumpkin if you can–well worth the extra effort!
★★★★★
😊 wonderful Josie.
Low calorie, low fat, and very, very tasty!
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yay!
OMG! A perfect soup for a snowy day in Upstate Idaho!
Love this combo of Ingredients. Sooo good!!
★★★★★
Used the canned pumpkin I had in the cupboard and it turned out great. I only added about 1 cup and it seemed thick enough. The flavors were divine.
★★★★★
so glad you liked it Kerry!
Yes to this tasty recipe! First time I roasted a sugar pumpkin and it was so easy and really elevated the soup.
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👏🏼yes! so glad it worked for you Marry.
Followed instructions exactly. Make your recipes all the time. It was thick and globby and heavy. Looked nothing like your pictures. Seems like the recipe should’ve called for 1/2 c of pumpkin. Not a whole can.
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Oh Dear, sorry about that. Can you confirm you used 3 cups of veggie broth?
Fabulous! What a lovely combination of good, healthy vegetables. I’ll be making this soup again without a doubt.
Great to hear Lucy- thanks!!!
This was a lovely nourishing soup.
Great idea of mixing in the purée into the stock. I made it from roasted buttercup squash ( my favorite) and
used herbs de Provence because I didn’t have sage……it doesn’t really need much seasoning as all the flavours come together to produce a great taste. Yum.
A real keeper.
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that sounds like perfect adjusting to what you had on hand. love it! so glad you enjoyed.
Thank you for posting such great recipes! I’ve made so many of them and love them all. This pumpkin soup was delicious. Whenever I don’t know what to make for dinner I go to your website for inspiration.
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Great to hear- and glad you liked it!
The highlight of our family’s shelter-in-place Halloween! Served with your No-Knead Sourdough, of course!
Awesome Jennifer!
You know what I love? The face that I actually have leek oil in my fridge (courtesy of you) to top all these awesome dishes!
Love it! 🙌
Didn’t have leeks so subbed green onions, bok choy for celery, spinach for kale, mayocoba beans for cannellini, and a very sweet pumpkin-ish squash, feta on top. So not really your recipe, but absolutely delicious. Sometime I’ll have to try it as written. 😊 I love your recipes and beautiful photos. Thanks.
Glad you figured out how to adapt, using what you had on hand!
This sounds delicious! Since leeks can really vary in size (I have one from a local farmer’s market that’s enormous!), I’m wondering approximately how much sliced leeks to use (volume-wise). Thanks!
1 1/2-to 2 cups!
Delicious, healthy and perfect for the season! As a family who love meat, we don’t miss it at all with a flavorful veggie dish like this. This is our make ahead family pot this week. I just tried it, it’s fabulous! I will really look forward to dipping into this after a hard days remote work!
thanks Deborah! so happy you liked it.