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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.