Description
This Pumpkin White Bean Soup with Sage is a comforting, creamy soup perfect for chilly days. Combining the sweetness of pumpkin with the hearty texture of white beans and the earthy aroma of fresh sage, this recipe creates a nutritious and flavorful meal that warms your soul in just 40 minutes.
Ingredients
Scale
Soup Base
- 2 cups pumpkin puree
- 1 can (15 oz) white beans, drained and rinsed
- 4 cups vegetable broth
Vegetables and Herbs
- 1 medium onion, diced
- 3 cloves garlic, minced
- 6-8 fresh sage leaves, chopped
Other Ingredients
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Prepare Ingredients: Gather all your ingredients in one place to ensure a smooth cooking process.
- Chop Vegetables: Dice the onion, mince the garlic, and chop the fresh sage leaves finely to release their flavors.
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Then add the minced garlic and chopped sage, sautéing for another 1-2 minutes until fragrant.
- Add Pumpkin and Beans: Stir in the pumpkin puree and the drained white beans to the pot, combining them with the sautéed aromatics.
- Simmer Soup: Pour in the vegetable broth and mix everything well. Bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered for 15-20 minutes to allow flavors to meld.
- Blend the Soup: Use an immersion blender directly in the pot or transfer the soup in batches to a countertop blender. Blend until the soup is smooth and creamy.
- Season and Serve: Taste the soup and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with a drizzle of olive oil and fresh sage leaves for added aroma and presentation.
Notes
- Use canned white beans for convenience, but dried beans can be used if soaked and cooked beforehand.
- For a vegan and gluten-free meal, ensure your vegetable broth is free of animal products and gluten.
- You can substitute fresh sage with dried sage but reduce the amount to about 1 teaspoon as it is more concentrated.
- To make it creamier, add a splash of coconut milk or a dollop of vegan sour cream when blending.
- This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
