Martha Shulman’S Pumpkin & White Bean Soup

This hearty Pumpkin and White Bean Soup is a comforting classic that balances the sweet, earthy notes of winter squash with the mild protein of navy or Great Northern beans. The broth is gently infused with aromatic cloves, bay leaf, and fresh sage, creating a warm, rustic flavor profile perfect for chilly evenings. With a velvety texture achieved through simmering and blending, it offers a satisfying depth without heavy dairy. It's an easy-to-make vegan meal that pairs beautifully with crusty bread or a simple green salad. Ideal for weeknight dinners, potlucks, or freezing for later, this soup brings wholesome, home-style nourishment to your table using simple, pantry-friendly ingredients.

Cuisine: Mediterranean

Courses: Soups

Difficulty: Intermediate

Servings: 6

Calories: 187.1

Dietary: Gluten-free

Description

This hearty Pumpkin and White Bean Soup is a comforting classic that balances the sweet, earthy notes of winter squash with the mild protein of navy or Great Northern beans. The broth is gently infused with aromatic cloves, bay leaf, and fresh sage, creating a warm, rustic flavor profile perfect for chilly evenings. With a velvety texture achieved through simmering and blending, it offers a satisfying depth without heavy dairy. It's an easy-to-make vegan meal that pairs beautifully with crusty bread or a simple green salad. Ideal for weeknight dinners, potlucks, or freezing for later, this soup brings wholesome, home-style nourishment to your table using simple, pantry-friendly ingredients.

Ingredients

1 pound Navy or Great Northern beans
2 quart Water
1 ea Onion stuck with
2 ea Cloves
1 ea Bay leaf
2 1/4 teaspoon Salt
1 tablespoon Olive oil
2 md Leeks, white part only

Directions

1
Rinse the navy or Great Northern beans thoroughly and place them in a large pot. Cover with water and bring to a boil; reduce heat and simmer for 10 minutes, then drain and rinse again.
2
Return the drained beans to the pot and add 2 quarts of fresh water, the onion stuck with cloves, the bay leaf, and 1 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes until the beans are tender.
3
While the beans cook, peel and chop the pumpkin or winter squash into 1-inch cubes. Mince the garlic cloves and slice the leeks.
4
Once the beans are tender, discard the onion and bay leaf. Add the chopped pumpkin to the pot and continue simmering for 15-20 minutes until the squash is soft.
5
In a separate skillet, heat the olive oil over medium heat. Saut the leeks and garlic for 3-4 minutes until softened and fragrant. Stir in the slivered sage leaves and cook for another minute.
6
Add the sauted vegetable mixture to the soup pot. Season with the remaining salt and pepper to taste.
7
Using an immersion blender, partially blend the soup until creamy but still containing some texture, or transfer half the soup to a blender, puree, and return to the pot.
8
Simmer for an additional 5 minutes to meld flavors. Serve hot.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 187.1kcal

% Daily Value *
Total Fat 6.1g10%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 11000.8mg459%
Total Carbohydrate 36.0g12%
Dietary Fiber 10.9g44%
Sugars 7.3g
Protein 5.0g10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, white bean, soup, navy beans, great northern beans, vegan soup, winter squash, comfort food, sage, leeks, garlic, bay leaf, cloves, healthy dinner, meal prep, vegetarian, gluten-free, easy recipe, fall soup, autumn cooking

Read it online: https://www.chefs-mate.com/recipe/martha-shulmans-pumpkin-white-bean-soup/