Course Soups
Difficulty Easy
Pulse Type Beans
Specialty Diet Gluten Free, Vegan, Vegetarian

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Creamy White Bean and Pumpkin Soup

Prep Time 20 minutes
Cook Time 10 minutes


  • 1 tbsp olive oil
  • 2 cups pumpkin, roasted or puree
  • 1/2 onion, yellow; diced
  • 2 cloves garlic, minced
  • 2 cups vegetable stock
  • 2 cups water
  • 2 cup white beans, cooked; divided
  • 1/2 cup coconut milk, canned
  • 1/4 cup pumpkin seeds, toasted
  • salt and pepper


  • Heat the olive oil in a large pot over medium high heat. Add the onion, cook until translucent. Add the garlic and cook for another minute.
  • Stir the pumpkin into the pot followed by the vegetable stock, water and half of the white beans. Cook for 15 minutes, then use an immersion blender to puree.
  • Taste and season with salt and pepper accordingly.
  • Add the remaining white beans and cook for an additional 10 minutes.
  • Divide between four serving bowls and top with a swirl of coconut milk and a sprinkle of pumpkin seeds.