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White Beans and Pumpkin Soup

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  • Prep 15 min
  • Total 2 hr 25 min
  • Ingredients 7
  • Servings 4
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Out of the many things I like about fall, one of them is that it’s pumpkin season, and pumpkins go well with many dishes, like this white bean soup. You can use it in desserts, stews or soups, and it’s one of my favorite ingredients to use with my slow cooker. They’re also refreshing at night, I can make many dishes and give more use to my slow cooker. I’m always trying to surprise my family and give a tasty spin to my recipes.
by Jeannette Quiñones Cantore
Updated Oct 19, 2016
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  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 5 garlic cloves, finely chopped
  • 1 stalk celery, finely chopped
  • 3 cups pumpkin, diced
  • 1 can white beans
  • 4 cups vegetable broth


  • 1
    Heat the olive oil in a big pan over medium-low heat. Sauté the onion, add the garlic, celery, and pumpkin, cover and cook for 10 minutes.
  • 2
    Pour the contents into the slow cooker along with the white beans and vegetable broth. Cook for 2 hours on the “high” setting, but if you want it creamier, cook it on “low” for 4 hours.
  • 3
    Season to taste and serve with toast.

Expert Tips

  • tip 1
    If you want, you can add some leek or potatoes. This is a vegetarian recipe, but you can add 2 vegetarian chorizos or pieces of vegetarian bacon.

Nutrition Information

No nutrition information available for this recipe
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