Cozy up with a bowl of this vegetarian pumpkin soup with beans. Perfect with a slice of sourdough and the family.
Soup is just so wonderful on a cold day, whether or not you were outside in it. After chores or snow play, a pot of simmering soup is the ticket! The addition of kidney beans makes this vegetarian soup hearty and filling.
Don't forget to serve your favourite bread alongside the bowls. Maybe Sourdough Pumpkin Rolls to keep the theme going. If you aren't vegetarian or just prefer some meat in your bowl, you can also make Pumpkin Soup with Chorizo. Then for dessert, get Air Fryer Baked Apples going!
Key Ingredients
Pumpkin - Roast a whole pumpkin for the best-tasting puree there is.
Beans - I like kidney beans for some colour contrast.
Veggies - Garlic, onion, carrots, and potatoes are all perfect here.
Broth - To keep vegetarian, make sure and use vegetable stock.
How to Make Vegetarian Pumpkin Soup
***See recipe card below for precise measurements and instructions.***
Step 1: Roast pumpkin on a baking sheet until deep brown.
Step 2: Easily peel pumpkin.
Step 3: Drain and rinse your beans.
Step 4: Sauté veggies until softened.
Step 5: Mash pumpkin and stir into veggies.
Step 6: Add remaining ingredients and simmer.
FAQs
This is the perfect soup for many dietary needs! As written, using butter and vegetable stock, it is suitable for vegetarians. If you need to be dairy-free or want to serve a vegan dish, simply use a different oil for the veggies. With beans in the mix, you have a perfect source of vegan protein.
Soup is SO easy to "use what ya got." Whether you are trying to save money by using up ingredients at home, or simply live too far way to make a quick trip to the store (or it's a blizzard out there!) you can just add in anything. Adjust the veggies to your liking or what you have in the cellar. If you aren't keeping to any dietary restrictions, you can use chicken broth or fry the veggies in lard.
Leftovers will keep in the fridge up to 5 days in an airtight container. I also love to make extra and freeze soup. A super easy way to freeze soup for a rainy day is to mix it up with everything except the broth and water. This way it is a smaller quantity for the freezer, meaning it will store better and also thaw more quickly when you want to serve. Simply heat it up on the stove with broth and water, no thawing necessary.
Photos by Dante from Shire by the Sea
More Fall Recipes
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Pumpkin Soup with Beans
Ingredients
- 1 small pumpkin or 1 can pumpkin
- 1 can kidney beans drained and rinsed
- 1 yellow onion
- 3 carrots
- 3 potatoes peeled and diced
- 3 cloves garlic
- 4 cups vegetable broth or chicken broth
- ⅓ cup butter or lard
- 1 tablespoon salt
- 1 teaspoon cinnamon or use coriander seed, clove, nutmeg, ginger, etc.
- 6 cups water
Instructions
- Preheat oven to 400°F.
- Cut your pumpkin in half and scoop out seeds (save for roasting later if desired).
- Set pumpkin on a cookie sheet or roasting dish facing down and add a half cup of water to the pan. Roast for 35-40 minutes, until pumpkin skin starts to brown on top. Set aside with roasted garlic to cool a bit.
- Slice and dice onions, potatoes, and carrots and add to the large pot with oil/fat and a few pinches of salt, sauté on medium for 5-7 minutes or until carrots and onions are soft. Mince garlic and stir.
- Peel skin off pumpkin (it should come off easy) and add to veggies. Add kidney beans.
- Add the broth and 6 cups of water to the pot. If adding pumpkin spice add now. Mix the soup together breaking apart the cooked pumpkin and rest of ingredients. Heat soup on medium. Simmer for up to an hour.
Notes
- Roasted pumpkin seeds, a spoon or sour cream and a sprig of cilantro are nice additions.
- No pumpkin to roast? Simply use a can.
- Use any veggies based on what you have such as adding celery or bell pepper.
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