Best 3 Hearty Pumpkin White Bean Soup Recipes

Seeking a comforting and flavorful fall dish? Look no further! Our hearty pumpkin white bean soup is a culinary symphony that combines the sweet notes of pumpkin with the creamy texture of white beans, creating a symphony of flavors. This delectable soup is not only a taste sensation but also a nutritional powerhouse, packed with fiber, protein, and essential vitamins. Accompanying this main course is a selection of equally tantalizing recipes, including a zesty arugula salad with a tangy lemon-tahini dressing, a delectable roasted sweet potato and black bean quesadilla, and a sweet and crunchy pumpkin spice granola bar for a satisfying snack. Get ready to embark on a culinary journey that will warm your soul and delight your taste buds!

Check out the recipes below so you can choose the best recipe for yourself!

HEARTY ITALIAN WHITE BEAN SOUP

Hearty Italian White Bean Soup image

A bowlful of this soup is so satisfying, it's hard to believe it's actually good for you, too. I crave it all the time. With lots of beans and potatoes, it's filling and even hits the spot with meat lovers. -Kristina Krummel, Elkins, Arkansas

Provided by Taste of Home

Categories Dinner Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 medium potato, peeled and cut into 1/2-inch cubes
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 medium zucchini, chopped
1 teaspoon finely chopped seeded jalapeno pepper
1 can (15-1/2 ounces) navy beans, rinsed and drained
2 to 2-1/2 cups vegetable or chicken broth
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley or 2 teaspoons dried parsley flakes
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

Steps:

In a Dutch oven, heat oil over medium-high heat. Add potato and carrots; cook and stir 3 minutes. Add onion, celery, zucchini and jalapeno; cook and stir 3-4 minutes or until vegetables are crisp-tender., Stir in remaining ingredients; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until vegetables are tender. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth or water if necessary.

Nutrition Facts : Calories 164 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 714mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 6g fiber), Protein 8g protein.

PUMPKIN AND BLACK BEAN SOUP

Pumpkin and Black Bean Soup image

Provided by Rachael Ray : Food Network

Categories appetizer

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

2 tablespoon extra-virgin olive oil, 1 turn of the pan
1 medium onion, finely chopped
3 cups canned or packaged vegetable stock, found on soup aisle
One 14 1/2-ounce can diced tomatoes in juice
One 15-ounce can black beans, drained
Two 15-ounce cans pumpkin puree (found often on the baking aisle)
1 cup heavy cream
1 tablespoon curry powder, 1 palm full
1 1/2 teaspoons ground cumin, 1/2 palm full
1/2 teaspoon cayenne pepper, eyeball it in the palm of your hand
Coarse salt
20 blades fresh chives, chopped or snipped, for garnish

Steps:

Heat a soup pot over medium heat. Add oil. When oil is hot, add onion. Saute onions 5 minutes. Add broth, tomatoes, black beans and pumpkin puree. Stir to combine ingredients and bring soup to a boil. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.

TUSCAN PUMPKIN WHITE BEAN SOUP

Tuscan Pumpkin White Bean Soup image

Make and share this Tuscan Pumpkin White Bean Soup recipe from Food.com.

Provided by ellie3763

Categories Beans

Time 30m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 9

Ingredients

olive oil flavored cooking spray
1 medium onion, coarsely chopped
15 ounces canned pumpkin
3 1/2 cups fat-free chicken broth
15 1/2 ounces canned white beans, rinsed and drained
1/4 teaspoon ground oregano
1/8 teaspoon table salt
1/8 teaspoon black pepper
6 tablespoons grated parmesan cheese

Steps:

Coat a large soup pot with cooking spray and set over medium-low heat. Add onion, cover and cook until tender, stirring occasionally, about 6 minutes.
Stir in pumpkin, broth, beans and oregano; simmer 8 minutes.
In a blender, process soup in batches until smooth. Return soup to pot and reheat; season with salt and pepper.
Ladle soup into bowls and top each with 1 tablespoon of grated cheese.

Tips:

Choose the right pumpkin: Look for a small, sugar pumpkin or pie pumpkin, which has a sweeter flavor than larger varieties.
Roast the pumpkin before using: Roasting the pumpkin intensifies its flavor and makes it easier to puree.
Use a good quality vegetable broth: The broth is the base of the soup, so it's important to use a good quality one. You can make your own or use a store-bought brand that you trust.
Don't overcook the soup: The soup should be simmered until the vegetables are tender, but not mushy. Overcooking will make the soup bland and watery.
Season the soup to taste: Add salt, pepper, and other spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream for extra flavor.
Serve the soup with a side of crusty bread or crackers: This will help to soak up the delicious broth.

Conclusion:

This hearty pumpkin white bean soup is a delicious and satisfying meal that is perfect for a fall or winter day. It is easy to make and can be tailored to your own taste preferences. So next time you're looking for a warm and comforting soup, give this recipe a try!