Name: Pumpkin Soup with Leeks, Kale & White beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons butter or olive oil; 1 large leek, sliced in ¼-inch half moons (1 1/2-2 cups); 2 celery stalks, chopped small; 1 apple, chopped; 1 tablespoon fresh sage, finely chopped or 1 teaspoon dried; ½ teaspoon salt (more or less to taste); ¼ teaspoon white pepper (black pepper works too); 2 cups kale, coarsely chopped; ¼ cup white wine (substitute 1-2 teaspoons champagne vinegar or apple cider vinegar); 3 cups veggie broth or chicken stock; 1 ½ cups cannellini beans cooked or canned; 1 ½ cups fresh pumpkin puree or one 15 oz canned pumpkin (see notes)

Pumpkin Soup with leeks, kale, white beans and sage. Vegan-adaptable, flavorful, and EASY.  Nourishing for body and soul, this healthy fall harvest soup is fast to make and delicious!  Comforting on chilly days and hearty enough for the main entree.

Pumpkin Soup with Leeks, Kale &amp; White beans

butter oil

leek,

celery stalks, chopped small

apple, chopped

sage,

salt (more

white pepper (black pepper works too)

kale,

white wine (substitute 1-2 teaspoons champagne vinegar

veggie broth or chicken stock

cannellini beans cooked

pumpkin

Saute leeks and butter or olive oil in a medium stock pot, over medium heat, letting them wilt and soften about 5 minutes.

Add celery, apples, sage, salt and pepper.  Saute 3-5 minutes more.

Add kale and white wine.  Stir until kale begins to wilt about 2 minutes or so.

Add broth, white beans and pumpkin puree.

Bring to a simmer and let cook for about 20 minutes.

Thank you for posting such great recipes!  I've made so many of them and love them all.  This pumpkin soup was delicious.  Whenever I don't know what to make for dinner I go to your website for inspiration.

This was a lovely nourishing soup.
Great idea of mixing in the purée into the stock.  I made it from roasted buttercup squash ( my favorite) and   
used herbs de Provence  because I didn’t have sage......it doesn’t really need much seasoning as all the flavours come together to produce a great taste. Yum.
A real keeper.

Followed instructions exactly. Make your recipes all the time. It was thick and globby and heavy. Looked nothing like your pictures. Seems like the recipe should’ve called for 1/2 c of pumpkin. Not a whole can.

Yes to this tasty recipe! First time I roasted a sugar pumpkin and it was so easy and really elevated the soup.

Used the canned pumpkin I had in the cupboard and it turned out great. I only added about 1 cup and it seemed thick enough. The flavors were divine.

OMG! A perfect soup for a snowy day in Upstate Idaho!
Love this combo of Ingredients. Sooo good!!

Low calorie, low fat, and very, very tasty!

This soup is delicious!  Especially good with the goat cheese!
Its on my "go to" list.  I highly recommend roasting the pumpkin if you can--well worth the extra effort!

This soup always satisfies, today I used roasted butternut squash puree instead of pumpkin and sake instead of white wine just because those were the ingredients on hand in my pantry. As said in the notes- i really could use butternut instead of pumpkin with phenomenal results🤓 Thank you once again for this healthy, cheap and easy recipe. Our quality of life has been enhanced so much! We realllook forward to dinner now! Thank you so much!

Fabulous Soup! 

I made this as I’m on a mission to slim down. Was very satisfying and my husband (huge carnivore) enjoyed it too! 

I didn’t have time to roast the pumpkin (I’m sure this would make it even more phenomenal) so I steamed it and then puréed it. Still added a lovely flavour to broth! 

I also made the tomato soup today, so will review that when it’s lunch time tomorrow! 

Hard to choose what to make from your site with so many wonderful options!

Hi Sylvia! Someone recommended this site to me for healthy Vegan recipes. So I had a look and was impressed! The first recipe was "Pumpkin soup with leeks and white beans." I had all of the ingredients called for and it turned out quite nicely. Only thing I changed was to add a handful of frozen green beans chopped small as I didn't have enough kale. However, most of the veggies were blanched and frozen, and I find that using frozen veggies makes the soup kind of bland and flavorless with no outstanding zing or zest! (I could taste the pumpkin tho!) My question to you or anyone is this: Do you have any tips on using frozen veggies in soups and other recipes? I know if I added yogourt or leak oil, etc to the top would be nice, but believe a soup should not need toppings, and stand on its own. I think your site has everything I was looking for, so I'm going to stick with you for now.  Thanks!

Hi Sylvia,
Thank you for your prompt reply. It was a great idea you offered to use the best base and aromatics when using frozen veggies. Next time I'll definitely try adding some fresh onions and garlic, herbs,with the frozen veggies. Maybe saute them a little before adding the other ingredients.  Looking forward to try many recipes from your site!

There was no fresh pumpkin left at the store, so I used ‘Honey Nut Butternut’ organic squash instead &amp; mixed it with a bit of canned organic pumpkin.  It’s sweeter than the recipe intended, but the end result is still delicious &amp; healthy.  Thank you!

This is my new, all-time-favorite recipe! I received an enormous butternut squash, leeks, and kale in my farm box, so I used my homemade roasted squash puree instead of pumpkin. I doubled the recipe and wish I had made a triple batch because all of the flavors and textures are just sooooo scrumptious! BTW - the uber-squash yielded enough puree for a double batch of this soup and large butternut and spinach lasagne recipe - two recipes that go quite well together. 

Thank you so much for all of your inspiring recipes!

Your pumpkin soup recipe is another winner.  I had kale left over from the squash and kale pot pie recipe, but had to sub canned pumpkin since I was out of fresh.  Followed your suggestion to start with less of the canned pumpkin initially and found that just a bit more than half a can did the trick to boost the body and flavor.  And it looked exactly like the photos on your site.  Fresh sage really shines in this dish too.  Squash and kale pair well in so many recipes and I love having options to use them in different ways.  Thanks again!

https://content.jwplatform.com/videos/mZjzTER8.mp4

This Pumpkin Soup with Leeks and White beans is the perfect symphony of Autumn flavors. A silky pumpkin broth with leeks, kale, apples, sage and cannellini beans is such a harmonious combination -it just might inspire you to sing for your supper!

pumpkin soup with leeks, kale & white beans

Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 8

Cost: $4.65 /serving

Author : Tonia Schemmel | Feasting at Home

Ingredients

Instructions

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pumpkin soup with leeks, kale &amp; white beans