PUMPKIN SOUP WITH CANNELLINI BEANS

5 from 1 vote

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.

Print Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4 people

Calories: 210

Ingredients Method Notes

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.

Method

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.