Ingredients
1 tablespoon olive oil
1 medium onion, finely diced
2 cloves garlic, minced
1 can (15 oz) pumpkin puree
2 cans (15 oz each) Cannellini beans, rinsed and drained
4 cups vegetable broth
1 teaspoon smoked paprika
1/2 teaspoon ground nutmeg
Salt and black pepper to taste
10–12 fresh sage leaves
1 tablespoon butter (or more olive oil for vegan)
Instructions
Step 1: Heat olive oil in a large pot over medium heat. Add the onion and sauté for 5-7 minutes until soft and translucent.
Step 2: Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Step 3: Add the pumpkin puree, white beans, vegetable broth, smoked paprika, and nutmeg. Stir well to combine.
Step 4: Bring the mixture to a gentle boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld.
Step 5: While the soup simmers, heat butter or oil in a small skillet over medium-high heat. Add the sage leaves and fry for 1-2 minutes until crisp. Remove and drain on a paper towel.
Step 6: Use an immersion blender to blend the soup until completely smooth. If you prefer a chunkier texture, only blend half of the soup.
Step 7: Season with salt and pepper to taste. Ladle the soup into bowls and top with the crispy sage leaves before serving.
Notes
Use high-quality vegetable stock for the best flavor profile. If the soup is too thick, add a splash more broth until desired consistency is reached.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Healthy Dinner
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx 400ml)
- Calories: 245 kcal
- Sugar: 7g
- Sodium: 580mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 12g
- Protein: 11g
- Cholesterol: 0mg
Keywords: pumpkin soup, white bean soup, sage, autumn recipes, healthy dinner, vegan soup
