CREAMY PUMPKIN & WHITE BEAN SOUP | HOW TO MAKE | BIZA’S KITCHEN AND MORE

coconut milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories and fat.

white beans

🥗Healthier: cannellini beans

💰Cheaper: navy beans

Navy beans are often less expensive and readily available.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

pumpkin puree

🥗Healthier: butternut squash puree

💰Cheaper: carrot puree

Carrot puree is cost-effective and adds sweetness.

Turn the stove on to medium to high heat and let the pot warm up.

Add olive oil to the heated pot.

Add diced onion and stir-fry until tender.

Add minced garlic, scallions, and fresh thyme to the pot.

Add pumpkin to the pot.

Pour in 1 cup of chicken broth and top up with water for consistency.

Cover and allow to cook for 10 to 15 minutes.

Add white kidney beans and noodles to the pot along with crushed red pepper.

Stir the mixture and cover to let it simmer for a few minutes.

Add coconut milk to the pot and blend using an immersion blender until creamy.

Serve the soup topped with fresh thyme.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens