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Creamy One-Pan Pumpkin and White Bean Soup Recipe with Smoky Chili Oil for Easy Fall Meals

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A cozy, creamy pumpkin and white bean soup with a smoky chili oil drizzle that delivers warmth and comfort in one easy pot. Perfect for fall evenings and quick meals.

Ingredients

Scale
  • 2 tablespoons olive oil, plus 1/4 cup for smoky chili oil
  • 1 medium yellow onion, finely diced (about 150g / 5.3 oz)
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 can (15 oz / 425g) canned pumpkin puree (not pumpkin pie filling)
  • 1 can (15 oz / 425g) canned white beans (Cannellini or Great Northern), drained and rinsed
  • 4 cups (32 fl oz / 950 ml) vegetable broth (or chicken broth)
  • 2 sprigs fresh thyme
  • Salt, to taste (start with 1 teaspoon)
  • Black pepper, freshly ground, to taste
  • For smoky chili oil:
  • 1/4 cup (60 ml) olive oil
  • 1 teaspoon crushed red pepper flakes
  • 1 teaspoon smoked paprika
  • Pinch of cayenne pepper (optional)

Instructions

  1. Heat 2 tablespoons olive oil in a large heavy-bottomed pot or Dutch oven over medium heat until shimmering, about 1-2 minutes.
  2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 5-7 minutes.
  3. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
  4. Sprinkle in ground cumin and smoked paprika, stirring constantly for 30 seconds to toast the spices.
  5. Stir in canned pumpkin puree and drained white beans, mixing to coat the beans with spices and pumpkin.
  6. Pour in vegetable broth and add fresh thyme sprigs. Bring to a simmer, then reduce heat to low and cook gently for 15 minutes.
  7. Remove thyme sprigs. Use an immersion blender to puree the soup until smooth and creamy. Alternatively, blend in batches in a regular blender and return to pot.
  8. Season with salt and black pepper to taste. Optionally, stir in a tablespoon of butter or a splash of cream for richness.
  9. To make smoky chili oil, warm 1/4 cup olive oil in a small saucepan over low heat. Add crushed red pepper flakes, smoked paprika, and cayenne pepper. Infuse for about 5 minutes without letting it smoke or burn.
  10. Ladle soup into bowls and drizzle with smoky chili oil. Garnish with fresh thyme leaves or toasted pumpkin seeds if desired.

Notes

If soup is too thick, add extra broth or water to reach desired consistency. Smoky chili oil can be made ahead and stored in the fridge for up to a week. For a dairy-free version, omit butter/cream and add coconut milk. Soup can be made in a slow cooker by sautéing aromatics first, then cooking on low for 4-6 hours before blending.

Nutrition

Keywords: pumpkin soup, white bean soup, creamy soup, one-pan meal, fall recipe, smoky chili oil, easy soup, vegetarian soup, gluten-free soup

Find it online: https://katedishes.com/creamy-one-pan-pumpkin-and-white-bean-soup-recipe-with-smoky-chili-oil-for-easy-fall-meals/