Pumpkin Soup with White Beans and Leeks Recipe
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!
How to Make the Best Pumpkin Soup with White Beans and Leeks
When the weather turns crisp and the leaves start falling, there’s nothing more comforting than a warm bowl of pumpkin soup. This version with white beans and leeks takes the classic fall favorite and elevates it with hearty cannellini beans and aromatic sage for a soup that’s satisfying enough to serve as a main course.
What makes this recipe special is the combination of flavors and textures. The silky pumpkin purée creates a creamy base, while the white beans add protein and substance. Fresh leeks bring a delicate onion flavor, and a splash of white wine adds brightness that balances the earthiness of the pumpkin. The kale stirred in at the end provides a bit of texture and an extra boost of nutrition.
Best of all, this soup comes together in just 45 minutes and is easily adaptable to dietary preferences. Use olive oil instead of butter and vegetable broth to make it completely vegan, or add a drizzle of cream at the end for extra richness. Either way, you’ll have a nourishing bowl of fall goodness that’s perfect for meal prep or feeding a crowd.
Pumpkin Soup with White Beans and Leeks
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!
Ingredients
Soup Base
Main Ingredients
Instructions
Making the Soup
- Sauté leeks and butter or olive oil in a medium stock pot over medium heat, letting them wilt and soften for about 5 minutes.
- Add celery, apples, sage, salt and pepper. Sauté 3-5 minutes more.
- Add kale and white wine. Stir until kale begins to wilt, about 2 minutes.
- Add broth, white beans and pumpkin purée.
- Bring to a low boil and then simmer for about 20 minutes.
Notes
- You can use canned pumpkin purée (not pumpkin pie filling) for convenience.
- For a vegan version, use olive oil instead of butter and vegetable broth.
- This soup freezes well for up to 3 months.
