Curry Pumpkin White Bean Soup
Neena BrostowskiLazy Girl Cooking : Curry Pumpkin White Bean Soup
For when cozy meets a little spice 🍲✨
You know those meals that feel like a reset? This is one of them.
The kind of soup that makes your kitchen smell like fall, tastes like comfort, and sneaks in a bunch of good-for-you ingredients while still being ridiculously easy. It’s creamy without cream, hearty without being heavy, and perfectly spiced — the kind of cozy you want on repeat all season.
And let’s talk pumpkin for a sec 🎃
She’s not just a seasonal trend. Pumpkin is full of beta-carotene (hello, glowing skin and immune support), fibre for digestion, and antioxidants that help fight inflammation. Paired with white beans for a little extra protein, this bowl checks both the nourishing and lazy girl simple boxes.
Gather Your Ingredients
(You know the drill — mise en place first!)
- 2 medium yellow onions, diced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 1 tbsp garlic paste
- 1 large can (796 mL / about 3 ⅓ cups) pumpkin purée
- 1 can white kidney beans, rinsed and drained
- 1 ½ cartons (approx. 6 cups) no-salt-added chicken stock
- 1–2 tbsp olive oil or ghee
- 1–1½ tsp curry powder (adjust to taste)
- 1 tsp garam masala
- ½ tsp coriander powder
- ½ tsp paprika
- 1 tsp kasoori methi (dried fenugreek leaves)
- Salt + freshly cracked pepper to taste
To serve:
- A spoonful of plain or coconut yogurt
- Fresh cilantro/coriander leaves
- A pinch of kasoori methi for garnish
How I Made It
I started with a little olive oil in my pot (you can use ghee too — it gives it that rich, buttery flavour).
1. Build the base.
Sauté your diced onions until they soften and start to turn golden, about 5–7 minutes. Then toss in the celery and carrots and cook until tender. Add your garlic paste and let it cook for 30 seconds — that’s when it starts smelling really good.
2. Bring in the pumpkin.
Stir in the pumpkin purée and the white kidney beans until it all comes together into a thick, creamy base.
3. Spice it up.
Add your chicken stock and all those cozy spices — curry powder, garam masala, coriander, paprika, salt, and pepper. Give everything a good stir.
4. The kasoori methi moment.
Take a small handful of kasoori methi in your palm, give it a light slap to wake up the aroma, then roll it between both hands right over the pot so it falls in like spice confetti. It’s a small thing that makes a big difference — that soft, herbal, almost nutty aroma ties everything together.
5. Simmer.
You can go two ways here:
- On the stovetop: Cover and simmer for 30 minutes, stirring occasionally.
- In the Instant Pot: Use the Soup setting for 30 minutes and let the pressure release naturally.
6. Blend (if you want).
Use an immersion blender for a silky finish or keep it chunky if you like texture.
7. Taste + tweak.
Give it a taste and adjust the seasoning — maybe a little extra curry, a pinch more salt, or another sprinkle of paprika if you want more warmth.
To Serve
Ladle into bowls and finish with a dollop of yogurt, a scatter of fresh cilantro, and another pinch of kasoori methi rubbed between your hands right over top. It adds this fragrant, toasty hit that makes every bite feel extra cozy.
I usually pair it with a slice of crusty sourdough or naan — because let’s be real, dipping bread into soup is a full experience.
Final Thoughts
- Pumpkin = fiber, vitamin A, and antioxidants that support your skin, gut, and immune health.
- Kasoori methi gives the soup a warm, earthy depth that makes it taste like you worked harder than you did.
- White beans make it creamy without dairy.
- Stores beautifully — in fact, it’s even better the next day.
With love from my kitchen to yours,
—Neena