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Pumpkin white bean soup with whole white beans and fine sage flecks in an orange pumpkin broth.
Family Recipe HQ

Pumpkin White Bean Soup with Sage (No Milk or Cream)

Plain pumpkin purée, whole white beans, onion, garlic, and rubbed sage make two estimated main-dish bowls. Mash a portion of the beans for body and finish with cider vinegar.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 2 main-dish bowls (estimated)
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1/3 cup yellow onion Finely diced, approximately 1/2 small onion.
  • 1 medium clove garlic Minced.
  • 1/4 teaspoon dried rubbed sage
  • 3/4 cup plain canned pumpkin purée Not pumpkin pie filling.
  • 1 15-ounce can great northern beans Drained and rinsed; use the drained contents of one can.
  • 1 3/4 cups low-sodium vegetable broth Divided: 1/2 cup to loosen the pumpkin and 1 1/4 cups with the beans; extra only if needed for thinning.
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon apple cider vinegar Plus more to taste in 1/4-teaspoon additions.
  • 1/4 teaspoon fine salt Use up to this amount, added gradually only if needed.
  • toast, toasted pumpkin seeds, or olive oil Optional, for serving.

Equipment

  • 1 3-quart saucepan
  • 1 Knife and cutting board
  • 1 can opener
  • Measuring cups and spoons
  • 1 stirring spoon and ladle
  • 1 sturdy fork or potato masher
  • 1 small heatproof bowl For mashing a portion of the beans.

Method
 

  1. Prepare everything first. Dice the onion finely, mince the garlic, and drain and rinse the beans. Let excess rinse water drip away. Measure the pumpkin, sage, and broth before turning on the burner so the garlic will not be left frying while you open a can.
  2. Soften the onion. Warm the oil in the saucepan over medium heat for about 1 minute. Add the onion and cook for 5–6 minutes, stirring regularly, until soft and translucent. Lower the heat if the edges brown quickly or begin to stick.
  3. Add garlic and sage. Stir in the garlic and dried rubbed sage for about 30 seconds, just until fragrant. Keep them moving across the pan; the garlic should not turn dark brown.
  4. Loosen the pumpkin. Add the pumpkin and black pepper and stir for about 30 seconds. Gradually stir in the reserved 1/2 cup broth, scraping across the base and into the corners, until the pumpkin disperses evenly. This makes it easier to remove dense lumps before the pan is full.
  5. Add the beans and remaining broth. Stir in the drained beans and remaining 1 1/4 cups broth. Allow approximately 3–4 minutes to reach a simmer, then reduce the heat so small bubbles rise steadily.
  6. Simmer and check the body. Cook uncovered for 8–10 minutes, stirring along the bottom occasionally. The onion should be fully soft and the beans hot throughout. For a thicker broth, lift about 1/2 cup of beans into a heatproof bowl, mash them with a fork and a spoonful of liquid from the pot, and stir them back in. Use less if the soup is already thick enough.
  7. Finish off the heat. Stir in 1 teaspoon cider vinegar. Taste a cooled spoonful containing beans and broth. Add salt in small pinches only if needed, up to the listed 1/4 teaspoon. If it is seasoned but still tastes heavy, add more vinegar in 1/4-teaspoon increments, tasting between additions.
  8. Adjust and portion. The soup should flow from the ladle while carrying whole beans. If it is too thick, stir in extra warm broth 2 tablespoons at a time and taste again. Stir from the bottom before dividing between two bowls so each portion receives both beans and pumpkin broth.

Notes

Recipe status: This research-informed recipe has not yet been kitchen-tested by Family Recipe HQ. Cooking times and serving yield are estimates; use the onion, bean, and consistency checks.
Timing: About 10 minutes preparation plus 20–25 minutes cooking and finishing, or 30–35 minutes total. The card uses the upper estimate.
Measurements: Measure the onion after dicing and the pumpkin as a level 3/4 cup. The 15-ounce can weight includes liquid; use one can’s drained beans, not 15 ounces of drained beans. The two broth additions total 1 3/4 cups.
Texture and seasoning: Mash about 1/2 cup beans only if needed. The soup should flow from the ladle while carrying whole beans. Thin with warm broth 2 tablespoons at a time. Add more vinegar only in 1/4-teaspoon increments after tasting. Plain pumpkin purée is required; pumpkin pie filling changes the flavor.
Sage alternatives: Instead of 1/4 teaspoon dried rubbed sage, the article suggests 3/4 teaspoon finely chopped fresh sage or 1/8 teaspoon finely ground dried sage as starting amounts; herb strength varies.
Storage: Refrigerate in shallow containers within 2 hours, or within 1 hour above 90°F. Keep at 40°F or below and use within 3–4 days. Freeze portions for 2–3 months for best quality, leaving expansion room, and thaw in the refrigerator. Reheat to 165°F and bring the soup to a rolling boil, stirring carefully; add broth if needed.