Smoked Pumpkin with White Beans Soup Recipe
Planning a dinner party? This nourishing soup – Smoked Pumpkin with White Beans will have your guests asking for more.
This rich soup brings out the best of fall flavors with a velvety texture from the beans and a subtle smokiness from the pumpkin. It’s a delicious, nutritious option for a comforting meal that’s also super versatile with its toppings!
This cozy fall soup combines the rich, smoky flavor of your homemade pumpkin puree with the creaminess of white beans. It is packed with flavor, perfect for chilly days, and simple enough for a weeknight dinner.
Why you will love this recipe
Cozy – the creamy white beans complement the richness of smoked pumpkin while adding protein. This soup is delicious and filling.
Versatile – garnish with fresh herbs like sage or thyme, and maybe a swirl of sour cream or a dollop of Greek yogurt for added creaminess.
Fall flavor – white bean soups are not as trendy, and combining them with a smoky pumpkin flavor brings something different to the table.
Ingredients, Variations and Substitutions
Pumpkin puree – the main ingredient and base of this soup. If you don’t have smoked pumpkin puree, you can roast pumpkin or butternut squash and add a drop of liquid smoke to capture a hint of smokiness.
Leek – adds a mild onion flavor that won’t overpower the other ingredients. If you don’t have leeks, sweet onion, white onion or a couple of shallots will also work well.
Cannellini beans or Great Northern – bring a creamy texture and mild flavor to the soup, plus a nice protein boost. Feel free to substitute with chickpeas or bean mix if you’d like a slightly different texture or if that’s what you have in your pantry.
Olive oil – is used to sauté the leeks and garlic. If you’re looking for more depth, swap it with avocado oil or butter, which can bring a creamier finish to the dish. Coconut oil is a great alternative.
Garlic cloves – will add aromatic depth to the soup. You can increase or decrease the amount based on your preference or substitute it with garlic powder, though fresh garlic will provide the best flavor.
Vegetable stock or broth – for a light, clean flavor that complements the pumpkin. Opt for chicken broth if you want a bit more savory richness. A bone broth could also be a great alternative, offering even more depth.
Tahini – adds a gentle nutty flavor and creaminess without overpowering the soup. If tahini isn’t your favorite, cashew cream or even a splash of heavy cream can give a similar texture, while peanut butter will add a unique twist.
Smoked paprika and ground cumin – add a touch of warmth and smokiness. Depending on your heat preference, you could swap the smoked paprika for sweet or hot paprika, and coriander could be used instead of cumin if you prefer a more citrusy note.
Dried thyme – adds a herby undertone, you can use a few fresh thyme sprigs for a slightly milder flavor. If thyme isn’t available, dried oregano or marjoram could also work here.
Salt and black pepper – taste and adjust as you go.
Finishing touch – sour cream or Greek yogurt to balance the flavors with a bit of tang. A drizzle of olive oil for extra richness, roasted pepitas for a crunchy, nutty element, and fresh parsley or thyme for a burst of color and brightness. Each topping adds something special.
Equipment you will need
- Large soup pot or Dutch oven
- Cutting board and knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Hand Blender or food processor
- Ladle
Top Tips
Prep the leek properly – rinse them well before and after slicing. Soaking the slices in a bowl of water and then draining helps remove any hidden grit. Find more details in this post.
Control the smokiness – smoked pumpkin puree is already packed with flavor, so taste the soup after adding smoked paprika. Start with ½ teaspoon if you’re concerned it could overpower, then adjust as you go.
Adjust creaminess with tahini – start by adding one tablespoon, blending, and tasting. If you love the nuttiness, add the full amount.
Blend – let the soup cool slightly before blending. Blend in batches if necessary and adjust consistency to your liking.
Add texture with toppings – if you’re adding toppings like roasted pumpkin seeds, crispy bacon, or sour cream, aim for a variety in each bowl. The contrast in textures enhances each bite, making the soup feel more complex.
Step-by-step instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced leeks and garlic, and cook until softened and fragrant, about 5 minutes.
- Stir in smoked pumpkin puree, allowing it to combine with the leeks and garlic. Cook for about 2 minutes, so the flavors start to meld.
- Transfer all to a Duch oven. Add the vegetable broth and half of the white beans, followed by the smoked paprika, cumin, and thyme. Stir well and bring the soup to a gentle boil over medium-high heat.
- Lower the heat and let the soup simmer for 15-20 minutes to allow all the flavors to come together. Stir occasionally to prevent sticking.
- For a smoother texture, use an immersion blender to partially blend the soup, leaving some beans whole for added texture. If you like it chunky, skip this step.
- Taste the soup and season with salt and pepper as needed.
- Add tahini and the rest of the beans. Stir well and simmer few more minutes.
- Ladle into bowls and top with a swirl of sour cream, a drizzle of olive oil, roasted pepitas, and fresh parsley or thyme.
Tips & Notes
- If the soup is too thick, add a bit more broth or water until it reaches your preferred consistency.
- Roasted pepitas or croutons add a nice crunch to the soup. For extra creaminess, go for a swirl of sour cream or Greek yogurt.
How to best enjoy this Pumpkin Soup?
- Pair it with crusty bread
- Add a side salad
- Top with roasted pepitas, homemade croutons, or parmesan cheese
- Add a drizzle of creamy or a dollop of Greek yogurt
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Storage instructions, reheating
- Refrigerator: Allow the soup to cool to room temperature, then transfer it to an airtight container. It will keep in the fridge for up to 4–5 days.
- Freezer: For longer storage, freeze the soup in individual portions in freezer-safe container or heavy-duty freezer bags. This soup freezes well and will keep for up to 3 months. Be sure to label each container with the date.
Reheating:
- Stovetop: Pour the desired portion of soup into a pot and reheat over medium-low heat, stirring occasionally. If the soup has thickened in the fridge or freezer, add a splash of vegetable broth or water to reach your preferred consistency.
- Microwave: Transfer the soup to a microwave-safe bowl, cover it loosely with a lid or microwave-safe plate, and heat on medium power in 30-second intervals, stirring in between to ensure it heats evenly.
Tips for Best Results:
- Avoid Boiling: Aim for a gentle simmer instead of a boil when reheating. This helps preserve the soup’s flavor and creaminess without breaking down the tahini or any other creamy elements.
- Add Fresh Toppings: For the best texture and flavor, add toppings like fresh herbs, pepitas, or sour cream just before serving, especially if they were frozen with the soup.
Smoked Pumpkin with White Beans Soup
Equipment
- large pot or Dutch oven
- cutting board and chef's knife
- wooden spoon, spatula
- measuring cups and spoons
- blender or immersion blender
Ingredients
- 2 tbsp olive oil
- 1 medium leek
- 3 garlic cloves minced
- 1 ½ cups smoked pumpkin puree
- 1 15-ounce can white beans (such as cannellini or Great Northern)
- 4 cups vegetable broth or chicken broth for a richer flavor
- 2 tbsp tahini
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme or a couple of fresh thyme sprigs
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the sliced leeks and garlic, and cook until softened and fragrant, about 5 minutes.
- Stir in the smoked pumpkin puree, allowing it to combine with the leeks and garlic. Cook for about 2 minutes.
- Add half of the white beans and vegetable broth, followed by the smoked paprika, cumin, and thyme. Stir well and bring the soup to a gentle boil.
- Lower the heat and let the soup simmer for 15-20 minutes to allow all the flavors to come together. Stir occasionally to prevent sticking.
- For a smoother texture, use an immersion blender to partially blend the soup, leaving some beans whole for added texture. If you like it chunky, skip this step. Add tahini before blending.
- Taste the soup and season with salt and pepper as needed. Ladle into bowls and top with a swirl of sour cream, a drizzle of olive oil, roasted pepitas, and fresh parsley or thyme.
Notes
Nutrition
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Conclusion
This easy pumpkin soup recipe is the ultimate comfort food with its creamy texture, subtle smokiness, and warm spices.
It’s a bowl that feels nourishing and satisfying, whether serving it on a chilly night or savoring leftovers for a quick lunch. With just a few simple ingredients and a little time, you can create a rich in flavor yet easy-to-make soup. Top it with a dollop of sour cream, crunchy pepitas, or a swirl of tahini for an extra-special touch. Enjoy a bowl of this comforting soup with your favorite bread or crunchy topping.
This Smoked Pumpkin with White Bean Soup made with wholesome ingredients is easy to make and a hearty soup, even picky eaters will like.
FAQ
Can I make this soup with fresh pumpkin instead of smoked puree?
Absolutely! If you don’t have smoked pumpkin puree, you can roast fresh pumpkins or use canned pumpkin puree. For a smoky touch, add extra smoked paprika or a dash of liquid smoke.
Can I substitute the white beans with another type of bean?
Yes, this soup works well with other creamy beans like chickpeas or butter beans.
How can I make this soup spicier?
Add a pinch of cayenne pepper, red pepper flakes, or even a dash of hot sauce during cooking or as a garnish for a spicy kick.
Can I make this soup vegan?
This soup is naturally vegan if you use vegetable broth and avoid dairy-based toppings. Top with vegan-friendly options like cashew cream, coconut milk, or tahini for added creaminess.
What can I serve with this soup?
This soup pairs beautifully with crusty bread, grilled cheese sandwiches, or a side salad. Add a garnish like sour cream, yogurt, pepitas, or fresh herbs for extra flavor.
Will the tahini make the soup taste nutty?
The tahini adds a mild creaminess with a subtle nutty undertone, but it won’t overpower the other flavors. If you’re new to tahini, start with a smaller amount and adjust to taste.
How do I get a super-smooth texture?
Blending the soup with an immersion blender or in a high-powered blender will give it a velvety smooth texture. You can also strain the soup through a fine mesh sieve after blending for an ultra-creamy finish.
