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Photo of Pumpkin and white bean soup with pesto by WW

Pumpkin and white bean soup with pesto

3
Points®
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Moderate
Add some extra minerals to your meal by adding cannellini beans to this pumpkin soup recipe. Wonderfully hearty and rustic, it’s packed with all the good stuff and tastes great!

Ingredients

Olive oil

2 tsp

Brown onion

1 medium, finely chopped

Celery

2 stick(s), chopped

Garlic

2 clove(s), crushed

Fresh thyme

2 tsp, chopped

Butternut pumpkin

1000 g, (1kg) chopped

Stock powder

2 tsp, vegetable variety

Canned cannellini beans, rinsed, drained

1 400g can, (1x400g can)

Basil pesto

2 tbs

Instructions

  1. Heat oil in a saucepan over medium heat. Cook onion and celery, stirring, for 5 minutes or until softened. Add garlic and thyme and cook, stirring, for 1 minute.
  2. Add pumpkin, stock powder, 4 cups (1L) boiling water and beans and bring to the boil. Reduce heat and simmer, uncovered, for 20 minutes or until pumpkin is very tender. Set aside to cool slightly.
  3. Using a stick blender or food processor, process soup in batches until smooth. Season with salt and pepper. Return soup to medium heat and cook, stirring, for 5 minutes or until heated through. Serve with pesto.

Notes

SERVING SUGGESTION: Toasted sourdough bread.

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