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Pumpkin White Bean Soup with Parmesan & Sage

Pumpkin White Bean Soup

This creamy pumpkin white bean soup is the perfect easy winter meal.  It comes together with less than 10 ingredients in under 30 minutes!  It is an easy soup made mostly with pantry staples and requires very little chopping. 

Pumpkin White Bean Soup Adaptations

  • Pumpkin Puree – You could also use butternut squash if you can’t find pumpkin!
  • Broth – Vegetable or chicken broth can be used
  • Sage – I really enjoy the subtle flavor this gave, but if you don’t like the flavor of sage or don’t have any this can be eliminated or substituted with rosemary or thyme.  If you love the flavor of sage and want to amp it up you can blend it in.
  • Milk – any milk works!  You could also eliminate and add a little more broth
  • To make this dairy free or vegan eliminate the parmesan or use nutritional yeast (I tested this out and we liked the parmesan flavor better but if you are dairy free this is a good option!)

My kids are mixed on soups in general so this is loved mostly by the adults in our household, but we find it perfect for easy bulk lunches in the winter!   It can also make a great light and easy cozy winter week night meal.

Pumpkin White Bean Soup

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Prep Time: 10 minutes
Cook Time: 15 minutes
Course:Soup
Keyword:Gluten Free, lunch inspiration, quick and easy, soup

Ingredients

  • 1 tbsp oil
  • 1 med onion or half of large sliced
  • 15 oz can pure pumpkin purée
  • 24 oz 3 cups broth (chicken or vegetable)
  • 3/4 cup milk of choice I use unsweetened almond
  • 1 cup white beans drained and rinsed
  • 1 tsp salt
  • 1 - 2 stalks sage optional but I like the extra flavor it gives this soup
  • 1/3 cup Parmesan plus more for serving if you are dairy free you can skip this

Instructions

  • Drain, rinse and measure your your beans you can reserve the extra for serving if you want
  • Heat oil in a dutch oven or large pot. Add onions and cook for 3-5 minutes or until soft and translucent.
  • Add remaining ingredients (except for the parmesan) and stir until throughly incorporated.
  • Bring the mixture to a boil and then simmer for 10 minutes.
  • Optional: Remove the sage stalk (if you want a stronger sage flavor leave it in I love to leave it in). Using an immersion puree the soup or blend in an high speed blender (this is what I use).
  • Return the soup to the pot and add parmesan if you are using
  • Serve with an additional sprinkle of parmesan

Notes

  • Sage - I really enjoy the subtle flavor this gave, but if you don't like the flavor of sage or don't have any this can be eliminated or substituted with rosemary or thyme.  If you love the flavor of sage and want to amp it up you can blend it in.
  • To make this dairy free or vegan eliminate the parmesan or use nutritional yeast (I tested this out and we liked the parmesan flavor better but if you are dairy free this is a good option!)
  • Keeps for up to 1 week in the refrigerator 
Did you make this recipe?I would love to see your creations! Snap a picture and tag @FoodPlayGo or #foodplaygo on Social Media!

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