Creamy Pumpkin and White Bean Soup

Name: Creamy Pumpkin and White Bean Soup
Cook time: 40 min
Yield: 4 servings
Ingredients: 10 ml Olive oil divided; 3 g Fine salt divided; 1 g Black pepper divided; 900 g Pumpkin, peeled and seeded cut into 3 cm chunks; 10 ml Olive oil divided; 150 g Yellow onion small dice; 12 g Garlic cloves minced; 900 ml Vegetable broth; 480 g Cooked white beans, drained and rinsed; 1 g Dried thyme; 0.5 g Ground nutmeg; 7 g Fine salt divided; 1 g Black pepper divided; 120 ml Heavy cream; 10 ml Apple cider vinegar; 10 ml Olive oil divided; 10 g Fresh sage leaves divided; 4 g Fresh sage leaves divided; 30 g Pumpkin seeds for serving

This soup starts with roasted pumpkin for deeper flavor, then simmers with white beans, onion, garlic, and vegetable broth until very tender. It is blended smooth with a little cream for body, then topped with crisp sage leaves and pumpkin seeds for contrast.

By Julienne

Cook time: 40 minutes

Servings: 4

Ingredients

10 ml Olive oil divided
3 g Fine salt divided
1 g Black pepper divided
900 g Pumpkin, peeled and seeded cut into 3 cm chunks
10 ml Olive oil divided
150 g Yellow onion small dice
12 g Garlic cloves minced
900 ml Vegetable broth
480 g Cooked white beans, drained and rinsed
1 g Dried thyme
0.5 g Ground nutmeg
7 g Fine salt divided
1 g Black pepper divided
120 ml Heavy cream
10 ml Apple cider vinegar
10 ml Olive oil divided
10 g Fresh sage leaves divided
4 g Fresh sage leaves divided
30 g Pumpkin seeds for serving

Instructions

Heat the oven to 220°C. Toss the pumpkin with 10 ml olive oil, 3 g salt, and 1 g black pepper. Spread on a parchment-lined baking sheet and roast for 25 to 30 minutes, turning once, until browned at the edges and easily pierced with a fork. Pumpkin is tender and lightly caramelized at the edges.
While the pumpkin roasts, heat 10 ml olive oil in a soup pot over medium heat. Add the onion and cook for 5 to 6 minutes until translucent. Add the garlic and cook for 30 seconds, just until fragrant. Onion is soft and glossy, and the garlic smells fragrant without browning.
Add the roasted pumpkin, vegetable broth, white beans, thyme, nutmeg, and the remaining 7 g salt plus 1 g black pepper. Bring to a simmer, then cook uncovered for 10 minutes so the flavors meld. The soup is bubbling gently and the pumpkin breaks apart easily when stirred.
Blend the soup until completely smooth. Return it to low heat, stir in the heavy cream and apple cider vinegar, and warm for 2 to 3 minutes without boiling. The soup looks silky and coats a spoon; it is hot but not boiling.
In a small skillet, warm the remaining 10 ml olive oil over medium heat. Add the sage leaves and fry for 20 to 30 seconds until crisp, then transfer them to a plate. Sage leaves are darker, crisp, and no longer sizzle aggressively.
Ladle the soup into bowls. Top with the crispy sage leaves and pumpkin seeds if using, then serve immediately. Each bowl is hot, smooth, and topped with crisp sage and a contrasting garnish.