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PUMPKIN SOUP WITH CANNELLINI BEANS

Alright, let’s talk about a little secret gem I found on my last trip to Spain: Pumpkin soup with cannellini beans. It’s more than just soup; it’s a flavor dance party. Warm, filling, and bursting with traditions of Spanish warmth, this bowl of yum is exactly what you need on those sweater-weather days. Read on to unravel the magic of this simple yet unforgettable dish.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Nutritions

Nutrition Facts
PUMPKIN SOUP WITH CANNELLINI BEANS
Amount per Serving
Calories
210
% Daily Value*
Fat
 
3.5
g
5
%
Sodium
 
550
mg
24
%
Carbohydrates
 
40
g
13
%
Fiber
 
7
g
29
%
Protein
 
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Pumpkin – Grab a medium one weighing in at about 2 pounds (or 900 grams if you’re metrically inclined).
  • Cannellini beans – A can should do about 15 ounces (or 425 grams). Drain ’em and give them a rinse.
  • Onion – Chop up a big one.
  • Garlic cloves – Three’s the magic number. Mince them up good.
  • Good old olive oil – 2 tablespoons or 30 ml.
  • Veggie broth – About 4 cups or 950 ml.
  • Cumin smoked paprika, salt, and pepper – Get them ready.
  • Fresh cilantro coriander – Because we fancy.
  • Lemon zest – Trust me on this one.

Instructions

  • Warm that olive oil in a big pot over medium flame. Slide in your onions and wait till they’re all shiny and transparent.
  • Next up, garlic. Give it a minute; enjoy that smell.
  • Toss in those pumpkin chunks. Now, sprinkle the cumin, paprika, salt, and pepper. Go wild!
  • Time for the broth. Pour and watch everything get all cozy.
  • Let them mingle for 20 minutes. You’re looking for mushy pumpkins.
  • Cannellini beans, it’s your turn! Let them soak in the flavors for about 10 minutes.
  • Alright, now blend. Go chunky or smooth, your call.
  • Ladle it out, sprinkle some cilantro and lemon zest. Voila!

Notes


TIPS 
Fresh cannellini beans? Heck yes! Soak them overnight and cook before.
A tiny bit of chili flakes can make this pumpkin soup with cannellini beans sing if you’re into that.
Try roasting the pumpkins first. It’s a game-changer.
The lemon zest? Don’t even think about skipping it.
HOW I DIG IN
A slice of rustic bread, lightly toasted, is all you need.
A drizzle of extra olive oil on top? Yum.
Pair it with a crisp salad – think tomatoes, greens, and olives.
Serve as an appetizer or a main, it’s flexible like that.