Pumpkin and White Bean Soup


Temperatures cool…

Trees put on their golden coats…

The air is fragrant and crisp…

It’s time for cozy sweaters and boots, colorful scarves and hats, and a scrumptious bowl of soup to greet you when you come home from a glorious day.

It’s time for Roasted Pumpkin soup!

This delicious white bean and pumpkin soup recipe is inspired by the traditional white bean soups of Provence.  It can be made with pumpkin or any other winter squash.  Its delicate flavor is enhanced by the fragrant sage.  Perfect for a cool autumn day when you’re craving a little comfort food, and just as delightful for a dinner party with a handful of friends.

I start with dried white beans that are soaked in water for a minimum of 6 hours so you’ll want to plan ahead. You can leave your beans to soak overnight if you’d like.

If you do not have 6 hours to soak your beans, bring the water and beans to a boil, cover and let stand for 1 hour. Then proceed with the  recipe

Made with vegetable broth this is a wonderful option for a vegan meal. Serve it with a thick slice of sprouted grain toast and a green salad for a complete and satisfying meal.

Bon Appétit!

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5 from 2 votes

Roasted Pumpkin and White Bean Soup

Pumpkin and white beans are a nutritiously rich pairing making this delicious soup a perfect autumn meal.
Course Soup
Cuisine French
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Total Time 2 hours
Servings 8
Author Valerie Remy-Milora


  • 1 lb 2 generous cups dried white beans - washed, cleaned and soaked for a least 6 hours in 1 quart of water*
  • 1.5 quarts vegetable or chicken broth
  • 1 medium onion
  • 1 bay leaf
  • 1 Tbsp. Olive oil
  • 2 medium sized leaks whites only
  • 1 lb. 2 cups roasted pumpkin
  • 6 cloves garlic
  • celtic salt and fresh ground pepper to taste
  • 8 to 10 leaves fresh sage finely slivered.
  • Additional sage for serving.


  • Drain the beans. Place in large soup pot with stock and bay leaf and bring to a boil.
  • Skin off the foam and reduce heat. Simmer for 1 hour.
  • In a small skillet heat olive oil and sauté the leeks until they begin to soften. Add the minced garlic and cook for another 5 minutes.
  • Add leeks and garlic to beans, along with diced roasted pumpkin. Mix all ingredients and continue to simmer until beans are soft -- about 30 minutes.
  • Remove bay leaf.
  • Ladle soup into food processor or blender and blend until smooth. You'll need to do this in 2 or 3 batches. I like to reserve some of the beans and pumpkin whole for a little texture.
  • Return to pot. Stir in slivered sage. Add celtic salt and fresh ground pepper to taste.
  • Serve hot with slivered sage for presentation.

I love to roast pumpkins throughout fall. They are so much tastier and richer than the canned variety and so easy to prepare it’s well worth the time to do it.   Below are simple instructions to roast your pumpkin for use in savory dishes.

 Roasting your Pumpkin

Preheat oven to 350

Cut pumpkin in half.  Remove seeds and stringy matter.

Rub coconut oil on flesh.  Add salt and pepper.

Place flesh side down in baking dish and cook until tender, about 45 minutes to 1 hour.


  1. Susan Broughton says:

    This is a really tasty looking soup! I will have to keep this to try at a later date.

  2. I would love to try this soup out. It looks absolutely delicious.

  3. June S. says:

    (Roasted Pumpkin and White Bean Soup) I love the sounds of this great soup recipe, I bet it is really filling with the white beans added in it. I am going to make this one for my family for sure-

    • I’ve found this to be such a satisfying soup June, and yes, quite filling as well because of the white beans. It’s got such rich and soothing flavor it just feels like home 🙂 Enjoy!

  4. Bridget Combs says:

    I’d been looking for a pumpkin based soup recipe and I think I’ll give this one a try

  5. Kathy Davis says:

    This sounds delicious! I’m a soup lover, and my daughter will love this too.

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