Fairytale Pumpkin Soup

Posted by on Nov 20, 2013 in Soup | 1 comment

Fairytale Pumpkin Soup

Izzy’s performance in Cinderella delighted us last weekend.  She also had a piano recital on Sunday where her theater demeanor curled into a demure curtsy before plinking out Tomorrow (Annie).


With that-- and soup on my heart, MP and I returned to the shoulder season at the Farmers’ Market.  Persimmons’, persimmons’ everywhere and not a clue what to do… they are beautiful.








I was on the lookout for pumpkins-- fairytale pumpkins—not just for magic and mice but for soup!








There is a certain vendor who cuts the peachy-green Cinderella coach into Gus-sized chunks.  I bought two.








Begin the soup with shallot and garlic sauteed in butter and olive oil.  Curry powder and fresh sage perfume the soup.








Pile in the pumpkin (or butternut squash), cover with stock and simmer away...








Puree the soup until it is smooth








before stirring in








white beans,








baby spinach, cider vinegar








and more chopped sage for another touch of the forest.

Fairytale Pumpkin Soup with White Beans and Baby Spinach followed to a standing ovation.








The savory and subtle soup has a bass note of texture from the white beans; freshness from the spinach and a salty gesture of Parmesan to finish strong.

Izzy would never eat this. ♥

Fairytale Pumpkin Soup with White Beans and Spinach


  • 1 Tablespoon each butter and olive oil
  • 2 large shallots, diced
  • 2 cloves of garlic minced
  • Salt and pepper to taste
  • 1 teaspoon curry powder
  • 2 pounds heirloom variety pumpkin*, peeled and cut into chunks
  • 1 bay leaf
  • 4-6 fresh sage leaves
  • 2 cups chicken or vegetable stock
  • 1 (15-ounce) can cannellini beans (white kidney beans)
  • 4-5 ounces fresh baby spinach.
  • ½ Tablespoon apple cider vinegar
  • Fresh Parmesan cheese


  1. Heat butter and olive oil in a heavy pan or Dutch oven; Saute shallot and garlic until sheer and tender.
  2. Add salt and pepper to taste. Add curry powder and sauté 30 seconds.
  3. Drop in pumpkin; add bay leaf and sage leaves. Pour 2 cups stock over the pumpkin bring to a boil; reduce to a simmer and cover. Cook pumpkin until it is very soft, about 20-30 minutes.
  4. Meanwhile drain and rinse the beans and set aside.
  5. When pumpkin is tender, remove the bay leaf and puree the soup with an immersion blender or in a food processor. Return to a simmer. Stir in cider vinegar, beans, a touch of chopped fresh sage, and spinach. Heat just until spinach wilts; adjust the seasonings.
  6. Serve with freshly grated Parmesan cheese.
  7. *Any old pumpkin will not create the smooth consistency as an heirloom variety. The flesh is sweeter and not stringy like a carving pumpkin.
  8. © Copyright 2013 Peggy Barrett Lunde
  9. All Rights Reserved
  10. http://cococooks.net/

One Comment

  1. 11-20-2013

    Looks very yummy and really good for you…I love your soups!


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