Martha's Pumpkin & White Bean Soup
Submitted by shell71987
Martha’s pumpkin and white bean soup is a silky, vegan puree of navy beans and pumpkin, fragrant with leeks, garlic and sage. Creamy without a drop of dairy, finished with fresh sage and pumpkin seeds.
YIELD
6 servingsPREP
8 hrsCOOK
140 minREADY
11 hrsCreamy without an ounce of cream, this autumnal soup gets its velvety body from pureed navy beans and pumpkin alone. It’s a wholesome, naturally vegan bowl that tastes far richer than its short, humble ingredient list suggests.
Sweet leeks, garlic, and earthy pumpkin build the base, while an old-fashioned touch, an onion studded with whole cloves, simmers in the bean pot and gently perfumes the whole thing before being fished out.
Sage is the herb that ties it together, its woodsy, slightly peppery flavor a natural match for both pumpkin and beans.
The beans need to cook until truly soft, even mushy, so they puree silky-smooth. A pass through a food mill (or blender) turns everything into a thick, satiny soup. Finish each bowl with slivered fresh sage and a scatter of pumpkin seeds for a little crunch.
Kitchen Tips
- Soak the navy beans overnight so they cook evenly and puree smooth.
- Cook the beans until completely soft, even mushy, or the soup will be grainy rather than silky.
- Don’t forget to remove the bay leaf and the cloves from the onion before pureeing.
- A food mill gives the smoothest texture, but a blender or immersion blender works too.
Variations
- Use cannellini or great northern beans in place of navy beans.
- Swap the pumpkin for butternut or another winter squash.
- Add a swirl of olive oil, a pinch of nutmeg, or a little chili for warmth.
Ingredients
Directions
Soak beans overnight in plenty of water to cover.
Drain beans and combine in a pot with the 2 quarts water, onion and bay leaf.
Bring to a boil and skim off any foam that rises.
Reduce heat, cover, and simmer for 1 hour.
Add 2 teaspoons salt; continue to simmer.
Heat olive oil in a large saucepan or non-stick skillet over medium-low heat and add the leeks.
Cook, stirring, until leeks soften, about 5 minutes.
Add the pumpkin and garlic and sprinkle with ¼ teaspoon salt.
Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften.
Ladle in some stock from the beans.
Stir together and transfer the pumpkin mixture to the bean pot.
Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy.
Taste; adjust salt and add pepper.
Remove the bay leaf and cloves from the onion.
Return the onion to the soup.
Put the soup through the fine or medium blade of a food mill and return to the heat.
Stir in the slivered sage and heat through gently, stirring.
Serve, garnishing each bowl with additional fresh sage and pumpkin seeds if needed.
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