A simple and creamy pumpkin soup, a warm and comforting dish, perfect for cold autumn and winter evenings. The pumpkin and cannellini bean soup is prepared in minutes, just cook the ingredients in the pot, blend everything, and season with chopped rosemary. If you want to enrich the soup and make it more substantial, you can add pasta (about 3 oz) and cook it with more vegetable broth. Try this recipe, it’s very easy but really delicious!
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Seasonality: Autumn, Winter
- Energy 110.48 (Kcal)
- Carbohydrates 21.20 (g) of which sugars 4.79 (g)
- Proteins 5.32 (g)
- Fat 1.52 (g) of which saturated 0.30 (g)of which unsaturated 0.27 (g)
- Fibers 3.96 (g)
- Sodium 443.42 (mg)
Indicative values for a portion of 360 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 10.5 oz pumpkin (net of waste)
- 4.2 oz canned cannellini beans
- Half onion
- Half stalk celery
- as needed vegetable broth
- 1 sprig rosemary
- extra virgin olive oil
- salt
- pepper
Tools
- Pan
- Immersion blender
- Cutting board
- Skillet
Preparation
Clean the pumpkin removing the rind and seeds, cut the obtained flesh into cubes.
Drain the beans and rinse them under cold running water.
Clean the onion and chop it, remove the strings from the celery and cut it into small pieces.
Pour a swirl of oil in a pan, add onion and celery and sauté for a few moments.
Add the pumpkin and cannellini, mix and cover everything with boiling vegetable broth. If you like, you can keep aside some pumpkin cubes and a spoonful of beans.
Season with salt and cook the soup with the pan covered over low heat for about 20 minutes, or until the pumpkin is tender.
In the meantime, you can put the pumpkin cubes kept aside in a skillet, with a drizzle of oil and a pinch of salt. Brown them for 8-10 minutes, turning often, then add the beans (the ones kept aside), mix and turn off.
When cooking is completed, blend the soup with an immersion blender, until you get a smooth cream.
Distribute it in plates, adding the whole pumpkin and cannellini beans, a grind of pepper and some chopped rosemary.
The pumpkin and cannellini bean soup is ready to be served… Enjoy your meal!
Tips and notes
You can replace the cannellini beans with borlotti or other beans as you like.
You can use different varieties of pumpkin, such as mantovana, delica, hokkaido or butternut.
You can season with other herbs, or add spices like sweet paprika, curry or ginger.
You can also garnish the soup with golden croutons in a pan.
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