This creamy filling soup could not be easier to make. Only 5 ingredients are required! It's pureed at the end making a thick consistency without the addition of any cream. Could be made vegan by using vegetable stock.
Warm olive oil in a large pan or soup pot over medium-high heat. Add chopped onion and sage; sauté until onions are translucent and beginning to brown (about 4 minutes).
Add cannellini beans and pumpkin chunks and stir to combine. Continue to cook for 2 minutes to allow the flavors to meld together.
Let cool slightly and either pour into a blender or use an immersion blender and puree to a smooth consistency.