Martha's Pumpkin and White Bean Soup Recipe

Name: Martha's Pumpkin and White Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound navy beans; 2 quarts water; 1 each onions stuck with; 2 each cloves; 1 each bay leaves; 2 1/4 teaspoons salt; 1 tablespoon olive oil; 2 medium leeks white part only, washed well, minced; 1 pound pumpkin peeled and chopped; 2 each garlic cloves minced; 1 x salt and black pepper to taste; 6 each sage leaves slivered; 1 x sage leaves for garnish

Servings: persons

1 pound navy beans
2 quarts water
1 each onions stuck with
2 each cloves
1 each bay leaves
2 1/4 teaspoons salt
1 tablespoon olive oil
2 medium leeks white part only, washed well, minced
1 pound pumpkin peeled and chopped
2 each garlic cloves minced
1 x salt and black pepper to taste
6 each sage leaves slivered
1 x sage leaves for garnish

1
Soak beans overnight in plenty of water to cover.
2
Drain beans and combine in a pot with the 2 quarts water, onion and bay leaf.
3
Bring to a boil and skim off any foam that rises.
4
Reduce heat, cover, and simmer for 1 hour.
5
Add 2 teaspoons salt; continue to simmer.
6
Heat olive oil in a large saucepan or non-stick skillet over medium-low heat and add the leeks.
7
Cook, stirring, until leeks soften, about 5 minutes.
8
Add the pumpkin and garlic and sprinkle with 1/4 teaspoon salt.
9
Continue to cook for 5 minutes, stirring often, until the pumpkin begins to soften.
10
Ladle in some stock from the beans.
11
Stir together and transfer the pumpkin mixture to the bean pot.
12
Cover and simmer 30 to 50 minutes, until the beans are thoroughly tender, even mushy.
13
Taste; adjust salt and add pepper.
14
Remove the bay leaf and cloves from the onion.
15
Return the onion to the soup.
16
Put the soup through the fine or medium blade of a food mill and return to the heat.
17
Stir in the slivered sage and heat through gently, stirring.
18
Serve, garnishing each bowl with additional fresh sage and pumpkin seeds if needed.

269

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound navy beans, 2 quarts water, 1 each onions stuck with, 2 each cloves, and more.

Yes, Martha's Pumpkin and White Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Martha's Pumpkin and White Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions