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
Units
Scale
- 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