Go Back
+ servings
White bowl of Roasted Pumpkin Soup with Cannellini Beans topped with sage leaves and pancetta

Roasted Pumpkin Soup with Cannellini Beans

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.
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 1-cup servings (about 9 cups total)
Calories 99kcal
Author Toni Dash


  • 2 teaspoons Olive Oil
  • 1 medium Yellow Onion , peeled and chopped
  • 1 tablespoon fresh Sage , diced
  • 2 ½ cups cooked (or canned) Cannellini Beans
  • 2 cups roasted Pumpkin (click here for directions on roasting a pumpkin; stop after roasting to cut pumpkin into chunks and do not puree)
  • 5 cups low sodium Chicken Broth
  • Kosher Salt (gluten-free Tamari sauce or Soy Sauce, gluten, also may be used) and Black Pepper to taste
  • Suggested garnish: Diced , sautéed pancetta and sage leaves , sautéed pancetta and sage leaves

Suggested Supplies:


  • 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.
  • Add chicken broth and bring to a boil. Reduce heat, cover and simmer for 25 minutes.
  • Let cool slightly and either pour into a blender or use an immersion blender and puree to a smooth consistency.
  • Season to taste with salt and pepper. If preferred, substitute salt for Tamari sauce (gluten-free) or Soy Sauce (gluten).


Calories: 99kcal | Carbohydrates: 16g | Protein: 6g | Fat: 2g | Sodium: 168mg | Potassium: 273mg | Fiber: 4g | Sugar: 2g | Vitamin A: 9545IU | Vitamin C: 3.6mg | Calcium: 63mg | Iron: 2.5mg