Ingredients
2 tablespoons extra virgin olive oil
1 medium yellow onion, finely diced
3 cloves garlic, minced
10-12 fresh sage leaves, chopped
1 can (15 oz) pumpkin puree (not pie filling)
2 cans (15 oz each) cannellini beans, drained and rinsed
4 cups vegetable broth
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
1 tablespoon lemon juice
Toasted pumpkin seeds for garnish
Instructions
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
Step 2: Add the diced onion and sauté for 5-7 minutes until soft and translucent.
Step 3: Stir in the minced garlic and chopped fresh sage leaves, cooking for another 1-2 minutes until fragrant.
Step 4: Add the pumpkin puree and the drained cannellini beans to the pot, stirring to combine with the aromatics.
Step 5: Pour in the vegetable broth and season with salt, pepper, and red pepper flakes if using. Bring the mixture to a gentle boil.
Step 6: Reduce the heat to low, cover, and let the soup simmer for 15 minutes to allow the flavors to meld.
Step 7: Using an immersion blender, blend the soup until it reaches a completely smooth and creamy consistency.
Step 8: Stir in the lemon juice to brighten the flavors. Taste and adjust seasoning if necessary.
Step 9: Ladle the pumpkin and white bean soup with sage into bowls and garnish with extra sage leaves and toasted pumpkin seeds.
Notes
For a thinner soup, add an extra half cup of broth. For a richer version, stir in a splash of coconut milk at the end.
- Prep Time: PT10M
- Cook Time: PT25M
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 245 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 11g
- Protein: 10g
- Cholesterol: 0mg