Creamy Pumpkin White Bean Soup | Cozy Fall Vegan Recipe

This creamy pumpkin white bean soup is the kind of meal that wraps you up like a warm blanket. The natural sweetness of pumpkin blends beautifully with the creaminess of the beans, while garlic, herbs, and a hint of spice give it depth and comfort in every spoonful. I love serving this on cool evenings with a slice of crusty bread or sprinkled with pumpkin seeds for a little crunch. It’s hearty, simple, and satisfying — the perfect cozy soup for fall nights when you just want something wholesome and nourishing.

Ingredients

1 Tablespoon Olive Oil

1 Medium Onion, diced

2 Cloves Garlic, minced

1 Carrot, diced

1 can (15 oz) Pumpkin Puree

1 can (15 oz) White Beans, drained and rinsed

3 cups Vegetable Broth (add more for a thinner soup)

1/2 tsp Dried Thyme

1/2 tsp Dried Rosemary

1 tsp Salt + ½ tsp Black Pepper (to taste)

Fresh Parsley for garnish (optional)

There’s something so special about the first bowl of pumpkin soup each year — it feels like the start of the cozy season. This version takes it up a notch with white beans for extra creaminess and protein, making it both filling and nourishing.

It’s one of my favorite go-to soups when I want something warm, simple, and delicious without spending hours in the kitchen. Whether you blend it silky smooth or leave it a bit chunky, this recipe delivers the perfect balance of flavor and comfort.

Instructions

In a large pot, heat olive oil over medium heat. Add onion, carrot, cooking 5 minutes until softened. Stir in garlic and cook 1 minute more.

Stir in pumpkin puree and white beans, mixing until combined.

Pour in vegetable broth, thyme, rosemary, salt, and pepper. Bring to a simmer and cook for 15 minutes.

Use an immersion blender to blend part of the soup (or transfer 2 cups to a blender) to make it thick and creamy while leaving some texture.

Ladle into bowls, garnish with fresh parsley, and serve with crusty bread.

Cost: ~$4.85 total | $1.21 per serving