Pumpkin and White Bean Soup with Italian Sausage and Sage

Photo by Shell Royster

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4-6 servings

  • 5 cups chicken stock
  • 2 bay leaves
  • 4 sprigs thyme
  • 2 tablespoons butter
  • 1 white onion, diced
  • 2 ribs celery, diced
  • 2 tablespoons garlic, chopped
  • 4 cups pumpkin purée (recipe follows)
  • 4 cups navy beans, soaked overnight in water and cooked until tender
  • 3 3-ounce Italian sausage links cooked, cooled, and sliced into rounds
  • ½ bunch sage, chopped
  • Salt and pepper
  • Pumpkin Purée
  • 6 cups pumpkin, peeled and cubes
  • 6 cups water
  • Salt and white pepper
  1. In a medium saucepot, steep the chicken stock, bay leaves, and thyme for 20 minutes. Strain, discarding herbs. Reserve stock for the soup.
  2. In a large soup pot, add the butter, onion, and celery and cook over medium heat until vegetables are tender. Add garlic and cook until fragrant.
  3. Add the chicken stock, pumpkin purée, and navy beans. Simmer for 30 minutes.
  4. Add the sausage and sage and simmer for 15 additional minutes. Season with salt and pepper to taste.
  5. To serve, ladle soup into warm bowls and serve with crusty bread on the side.

Pumpkin Purée

  1. Place pumpkin and water in a medium saucepot. Bring water to a gentle simmer and cook pumpkin for 20−25 minutes, until pumpkin is knife-tender.
  2. Place pumpkin and half of the liquid in a blender and purée until smooth. Season with salt and pepper to taste.
  • from Chef Bob Carter

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