By Grocery List Plus Editorial Staff | Published on June 2, 2026
Serves 4
238 cal · 30 min
Pumpkin Soup
Recipe GLPR43e3a9f45815ac
A smooth, warming pumpkin soup made with creamy white beans and aromatic herbs. This simple one-pot dish combines roasted pumpkin with savory vegetable broth and tender beans for a comforting meal that's ready in under 30 minutes.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 can (15 ounce) white beans, rinsed and drained
1 small onion, roughly chopped
1 cup water
1 can (15 ounces) plain pumpkin puree
1 can (14.5 ounces) low-sodium vegetable broth
1/2 teaspoon dried thyme
Salt and black pepper to taste
Directions
Wash your hands thoroughly with soap and warm water before beginning.
In a blender, combine the rinsed white beans, chopped onion, and water. Blend until smooth.
Pour the bean puree into a large soup pot. Add the pumpkin puree, vegetable broth, and dried thyme. Stir well to combine all ingredients.
Cover the pot and bring the soup to a gentle simmer over low heat. Cook for 15 to 20 minutes, stirring occasionally, until the soup is heated through. Season with salt and pepper to taste before serving.
Comments
All ingredients are stocked routinely at every major Charlotte chain—pumpkin is seasonal but canned versions are available year-round, and dried thyme is a pantry staple. At roughly $1.50 per serving driven mainly by the canned pumpkin and beans, this is genuinely affordable for a fall weeknight. The stated 30 minutes is honest if you're using canned pumpkin and beans; the real bottleneck is simmering time to marry flavors, which could easily stretch to 40 minutes if you use dried beans or fresh pumpkin. This reheats beautifully and feeds a family without fussing—drop it in a pot and walk away—but it's a same-season dish that will feel repetitive outside autumn.
Sign in or create a free account to add your review.
