This Spicy White Bean Pumpkin Soup is sure to warm you up on these chilly Fall evenings. It’s deliciously creamy and packed with nutritious flavor from butternut squash, white cannellini beans, and homemade harissa. Yum!
It’s been raining again, a lot, and that always makes me crave soup. Soups are infinitely comforting. There really is nothing like slurping on a steaming bowl of soup when it’s wet and miserable outside. Add a touch of spice and you have a double dose of heat. This weekend, I enjoyed creating this delicious and spicy White Bean Pumpkin Soup.
The spices in this pumpkin and bean soup come from what is commonly known in the Delicious Everyday house as “Magic Sauce”. Magic sauce came about when I needed Harissa for recipe I was putting together, and couldn’t find harissa paste at any of the supermarkets or grocers I visited. So I had to come up with my own version. I looked through a ton of recipes and found that the main ingredient was chili peppers. I used a mix of red bell peppers and red chili peppers until I found the right spice level, and it worked out beautifully. So beautifully in fact, that it’s since shown up in a number of recipes such as Spiced Pumpkin and Feta Tarts and Feta & Tomato Tartlets.
Knowing how wonderfully versatile this homemade harissa paste has proven to be I thought I would apply it to a soup and see how it turned out. Of course, if you want to make this recipe even simpler to prepare, you can always use store-bought harissa.
Let’s Make Spicy White Bean Pumpkin Soup!
The Spicy White Bean Pumpkin Soup is made from a simple combination of vegetable stock, pumpkin, white cannellini beans, onions, homemade harrisa paste, and coconut milk.
The first step is to make the “magic sauce”, or homemade harissa paste. While there are quite a few ingredients – all you have to do is blend everything together in a food processor. I used red bell peppers, red chili peppers, salt, cumin, coriander, and paprika.You can adjust the spice level to your personal taste. Add more chili peppers if you like more heat, or substitute more bell peppers to tone down the spiciness.
Then, you just cook all the veggies on the stove top until they are nicely softened. Mix in the vegetable stock and let it all simmer together. Toss the white beans into the soup for some added protein!
Honestly, the hardest part of this soup recipe is peeling the pumpkin! I personally like this microwave trick to make the process faster. And if you can’t find fresh pumpkin, you can substitute butternut squash. It will be just as delicious.
When the soup is finished cooking, use an immersion blender to blend it all together until it’s nice and creamy. This step is optional. You can leave the soup chunky if you prefer it that way. Top the soup off with a drizzle of coconut milk and a sprinkle of cilantro.
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Spicy Pumpkin and Bean Soup
This White Bean Pumpkin Soup is bursting with flavor from homemade harissa, pumpkin, and white cannellini beans.
- MAGIC SAUCE:
- 2 red chili peppers deseeded and roughly chopped
- 1 red bell pepper roughly chopped
- 2 cloves garlic
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/4 tsp smoked paprika
- 1 tbsp olive oil
- 2 tbs of olive oil
- 2 yellow onions peeled and chopped
- salt to taste
- 1 large pumpkin or butternut squash, seeded, peeled, and chopped
- 4 cups vegetable stock
- 1 cup coconut milk
- 15 oz cannellini beans rinsed and drained
- 2 tbsp "Magic Sauce" or harissa paste
- 2 tbsp cilantro, fresh for garnish
To make the "magic sauce", toast the cumin and coriander seeds in a frying pan over medium, heat until fragrant. Set aside to cool. Once cooled add to a food processor and process until a powder forms. Add the remaining ingredients and process until you have a smooth paste. Decant into a clean jar and refrigerate.
To make the soup, heat a large saucepan over medium heat. Add the olive oil and onions along with a pinch of salt. Fry the onions until golden. Add 2 tbsp of the "magic sauce", and cook for 1 minute or until fragrant. Add the pumpkin and toss in the onions and sauce and allow to brown slightly.
Add the vegetable stock and beans. Bring to a boil, before reducing to a simmer for 10 minutes, or until the pumpkin is tender. Add the coconut milk and cook for another 5 minutes.
Remove the saucepan from the heat and, using a hand held blender, blend the soup until smooth. Serve with a drizzle of coconut milk and fresh cilantro.