Pumpkin & White Bean Soup
Prep time: 
Cook time: 
Total time: 
yield: 4
  • 500g butternut pumpkin
  • 1 small brown onion
  • 1 small leek, white part only
  • 1⁄4 cup parsley leaves (+ 2 tablespoons to serve)
  • 1 garlic clove
  • 15g premium unsalted butter
  • 1 tablespoon olive oil
  • 750ml quality chicken stock
  • 2 cans quality butter or cannellini beans, drained and rinsed
  • Salt & pepper to taste
  1. Peel pumpkin, remove seeds and roughly dice
  2. Slice onion and leek
  3. Finely chop parsley, set aside
  4. Heat butter & oil in a large saucepan on med-high heat
  5. Add onion & leek, cooking for a few minutes until fragrant and softened
  6. Crush garlic into pot, cooking for a few minutes
  7. Add pumpkin, stock & bring to boil
  8. Season to taste, add 1⁄4 cup parsley, lower heat and simmer for 20 minutes until pumpkin is soft
  9. Remove from heat, allow to cool slightly
  10. Add beans and whizz with hand blender until smooth
  11. Serve with fresh parsley and optional crusty sourdough bread or allow to cool and refrigerate/freeze
Butter beans can be substituted with cannellini beans.
A blender can also be used for this recipe though note that you may need to do so in batches
Recipe by Nadia Felsch at https://nadiafelsch.com/2015/07/15/pumpkin-white-bean-soup/