Spicy White Bean Pumpkin Soup
Warm Up with Spiciness: Spicely Pumpkin and Cannellini Bean Soup
As the days get shorter and the evenings cooler, nothing beats a comforting bowl of soup. This Spicely Pumpkin and Cannellini Bean Soup is more than just comforting – it’s packed with flavor, incredibly healthy, and surprisingly easy to make! We’ve taken the classic autumnal flavors of pumpkin and given them a Mediterranean twist with a touch of spice. This vegan and vegetarian-friendly soup is perfect for a quick lunch, a light dinner, or even a cozy starter.
This isn’t your average pumpkin soup. The cannellini beans add a lovely creaminess and protein boost, while the ‘Magic Sauce’ (or harissa paste) introduces a delightful warmth that complements the sweetness of the pumpkin. It’s a vibrant and satisfying meal that will leave you feeling nourished and content.
What makes this soup special?
- Flavorful Spice: The Magic Sauce (or harissa) adds a unique kick that elevates the pumpkin flavor.
- Creamy Texture: Cannellini beans create a naturally creamy texture without needing any dairy.
- Nutrient-Rich: Packed with vitamins, fiber, and protein, this soup is good for you too!
- Easy to Make: Ready in under an hour, it’s perfect for busy weeknights.
Tips for the Best Soup:
- Pumpkin Choice: We recommend using a sugar pumpkin (pie pumpkin) for the best flavor and texture. Butternut squash also works well as a substitute.
- Spice Level: Adjust the amount of Magic Sauce (or harissa) to your preference. Start with a smaller amount and add more to taste.
- Blending: For a super smooth soup, blend it thoroughly with a hand blender or in a regular blender. Be careful when blending hot liquids!
- Garnish: Don’t skip the fresh cilantro! It adds a bright, fresh flavor that perfectly complements the other ingredients.
Frequently Asked Questions:
- Can I use a different type of bean? While cannellini beans provide the best texture, you could substitute with great northern beans or chickpeas.
- Is this soup gluten-free? Yes, this recipe is naturally gluten-free.
- Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
- Can I freeze this soup? Yes, you can freeze it for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- What is ‘Magic Sauce’? It’s a flavorful chili paste we love, but harissa paste is a perfect substitute! You can find both at most grocery stores or online.
We hope you enjoy this Spicely Pumpkin and Cannellini Bean Soup as much as we do! It’s a delicious and healthy way to warm up on a chilly day. Let us know what you think in the comments below!
Spicy Pumpkin and Cannellini Bean Soup
Ingredients
- 2 tbsp olive oil
- 1 medium onion diced
- 2 tbsp Magic Sauce or harissa paste
- 1 medium pumpkin about 700g, peeled, seeded and cubed
- 6 cups vegetable stock
- 1 15 oz can cannellini beans rinsed and drained
- 1/2 cup coconut milk
- 2 tbsp cilantro fresh, for garnish
- 1 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Heat olive oil in a large saucepan over medium heat. Add onion and cook until golden, about 5-7 minutes.
- Add Magic Sauce and cook for 1 minute until fragrant.
- Add pumpkin and toss to coat with the onion and sauce. Cook for 5 minutes, allowing the pumpkin to brown slightly.
- Pour in vegetable stock and add cannellini beans. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the pumpkin is tender.
- Stir in coconut milk and cook for another 5 minutes.
- Remove from heat and blend with a hand blender until smooth.
- Serve with a drizzle of coconut milk and fresh cilantro.
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