Creamy Potato And Pumpkin Soup

Budiono

Content Writer

Jan. 14, 2025, 6:28 a.m. (1 week, 1 day)

Creamy Potato and Pumpkin Soup — Digital art by Anonymous

Category: Soups
Published Date: 14-01-2025 06:23:19
Served: 4 Servings
Preparation: 785 minutes
Rating

This creamy soup is a perfect blend of fall flavors, made with roasted pumpkin and potatoes, cannellini beans, and fragrant herbs like thyme and rosemary. It's a hearty and satisfying meal that's sure to warm your belly and soul. A rich and comforting soup that combines the sweetness of pumpkin and potatoes with the earthiness of cannellini beans. I added a difficulty level to the recipe, which is subjective but can give readers an idea of how challenging the recipe might be to follow. In this case, I rated it as moderate because it requires some planning (soaking the beans) and cooking skills (blending the soup).

Ingredients

Cannellini Beans

Dried white kidney-shaped beans from Italy

7 oz. (200 g)
Pumpkin

Peeled and chopped. A sweet and nutty variety of pumpkin, perfect for soups.

1 lb. (500 g)
Potatoes

(about3 small), peeled and chopped, High-quality potatoes that are tender and flavorful.

14 oz. (400 g)
Onion

Sweet and mild onions that add depth to the soup.

3 1/2 oz. (100 g)
Water

Fresh water is essential for cooking the beans and vegetables.

6 1/3 cups (1 1/2 l) plus 8 1/2 cups (2 l)
Salt and freshly ground black pepper

to bring out the flavors of the soup

to taste
Thyme

A fragrant herb that adds a savory flavor to the soup.

1 sprig fresh
Rosemary

A piney and aromatic herb that complements the thyme.

1 sprig Fresh
Extra-virgin olive oil

High-quality olive oil for drizzling over the soup.

2 tsp. (10 ml)

Preparation

Directions

Step 1

Soak the dried cannellini beans in cold water overnight, then drain and set aside

Step 2

In a large pot, combine the pumpkin, potatoes, onions, and 6 1/3 cups (1 1/2 l) of water. Bring to a boil, then lower the heat to a simmer and cook until the vegetables are tender, about 20 minutes.

Step 3

Purée the cooked vegetables in a blender with their cooking liquid. Dilute with a bit of water if necessary, and season with salt and pepper.

Step 4

In another large pot, bring the remaining 8 1/2 cups (2 l) of water to a boil. Add the soaked cannellini beans and cook until they are tender, about 20 minutes.

Step 5

Stir the cooked beans into the potato and pumpkin soup.

Step 6

Garnish each serving with fresh thyme, rosemary, and pepper. Drizzle with extra-virgin olive oil and serve hot.

Tips

Soaking the cannellini beans overnight will save you time in the long run.
Use high-quality olive oil for the best flavor.
You can also add other ingredients like garlic, nutmeg, or cumin to give the soup an extra boost of flavor.