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.
- 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)
- 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.
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.
Keywords: Pumpkin soup, vegan pumpkin soup, pumpkin white bean soup, pumpkin leek soup, fall soups, fall soup recipes