The Pumpkin and Bean Soup, rich in fiber and vitamins, is a unique dish and well-balanced. A soup that combines the velvety sweetness of pumpkin with the rustic texture of beans, creating a simple yet enveloping balance of flavors. Easy to prepare, it transforms humble ingredients into a comforting dish, ideal for those cold autumn or winter days. The aromas of rosemary, garlic, and a drizzle of extra virgin olive oil complete the dish, while its texture can vary from smooth and enveloping velvety to a more rustic soup with chunks, depending on your taste. It is a recipe that invites personalization with the addition of spices or croutons, without losing its genuine and reassuring nature.
👉 Did you know? This soup originates as a humble dish from the peasant tradition, often enriched with stale bread or short pasta. Today it is a recipe much appreciated even by those who follow a vegetarian diet, thanks to its balance between taste and lightness
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So what are you waiting for? Follow the aroma… the recipe continues!
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- Difficulty: Easy
- Preparation time: 10 Minutes
- Portions: 2People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
For the pumpkin and bean soup
- 14 oz pumpkin
- 12 oz white beans (cannellini) (already cooked)
- 1 clove garlic
- 3 tbsps extra virgin olive oil
- to taste chili pepper (optional)
- 1 sprig rosemary (optional)
Preparation
First, peel and clean the pumpkin, removing the seeds.
Remove the skin and cut it into cubes.
In a saucepan, add 3 tablespoons of extra virgin olive oil, the garlic clove, and the chili pepper and sauté for a minute.
Remove the garlic clove, add the pumpkin cubes.
Season with salt and brown for about 5 minutes, stirring occasionally. Cover and cook the pumpkin for another 5 minutes.
Add the cooked cannellini beans with their cooking water and the rosemary and complete the cooking, stirring occasionally for at least 10 minutes or until the pumpkin is cooked and soft.Serve the bean and pumpkin soup with a drizzle of raw oil and some croutons or toasted bread if you like.
Tips and Variations
If you want a creamier soup, you can blend part of the mixture with an immersion blender directly in the pot.
You can accompany it with croutons or toasted bread.
You can add short pasta or rice, adding the right amount of water or broth, so that the pasta or rice cooks directly in the broth and pumpkin, to serve a unique and healthy dish.
If you don’t like rosemary or chili pepper, you can skip them in the preparation of the dish.
If using dried beans, soak them the night before. Cook them separately until tender.
Storage
Pumpkin and bean soup keeps in the refrigerator for 2–3 days.
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