Pumpkin and White Bean Soup Recipe

October’s Nashua Telegraph Feast section had a wonderful fall pumpkin and white bean soup recipe


  • 1 3-4 lb Sugar Pumpkin
  • 2 Tbs olive oil
  • 1 medium onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 4 cloves garlic, chopped
  • 6-8 cups vegetable or chicken stock
  • 1 tsp dried thyme or 2 tsp fresh
  • Pinch of crushed red pepper
  • 1 15 oz can of cannellini beans, drained and rinsed
  • ¼ cup heavy cream
  • ¼ cup fresh flat leaf parsley, chopped
  • Kosher salt
  • Freshly ground pepper


  • 1 cup cooked barley
  • ¼ cup cilantro, chopped


  1. Preheat oven to 400˚. Cover a baking pan with tin foil. Cut the pumpkin in half lengthwise and remove the seeds. Place the pumpkin halves cut side down on the baking pan. Bake until the pumpkin can be easily pierced with a fork, about 30-40 minutes. When done, remove the skin and discard.
  2. While the pumpkin is roasting heat the oil, onions, celery, carrot, and garlic a heavy-bottomed soup pot over low heat. Cook covered until the vegetables are soft, about 8-10 minutes.
  3. When the vegetables are cooked add the stock, thyme, crushed red pepper, beans, and cooked pumpkin. Bring to a simmer and cook for 30 minutes.
  4. Finish the soup by adding the heavy cream, chopped parsley, and season with salt and pepper to taste. If using the optional cooked barley and cilantro, add just before serving.

Serves 6-8

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