Go Back
+ servings
dairy free pumpkin bean soup
Print Recipe
0 from 0 votes

Pumpkin Bean Soup

This Pumpkin Bean Soup is a filling fall soup with rich savory flavors. This soup is naturally dairy free, gluten free, and can be adapted for vegans.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: dinner, lunch
Cuisine: American
Keyword: dairy free, fall, gluten free, pumpkin, soup, soy free
Servings: 10 servings
Calories: 266kcal
Author: Emily Meyer | Eat or Drink


  • 1 tablespoon olive oil
  • 1 small onion
  • 1 pound turkey bacon - leave out or replace for vegan
  • 2 15 oz cans pumpkin puree
  • 1 can black beans
  • 1 can cannellini beans - any white bean will work
  • 1 quart chicken broth - vegetable broth for vegan option
  • 1 teaspoon salt
  • 1 teaspoon turmeric powder
  • 2 1/2 teaspoons garlic powder
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground paprika
  • 1/8 teaspoon ground nutmeg
  • 5 cups escarole - (5 cups or about 10 oz) - obviously escarole will not be an exact measurement using a measuring cup but that's ok


  • First prep your ingredients - Dice your onion into small pieces. Chop your bacon into about 1 inch chunks. Drain your cannellini beans but DON'T drain your black beans.
  • In a large pot, heat 1 tablespoon of oil over medium heat. Add in your diced onion and lower the heat to medium low. Saute the onion while mixing occasionally until it's clear and fragrant, about 3 minutes.
  • Add in your turkey bacon and give it a mix. Cook on medium just for a couple minutes to bring out the flavors of the bacon.
  • Add in your pumpkin puree, chicken broth, drained white beans, your canned black beans (including the water in the can), and all of your seasonings. Mix very well to combine.
  • Bring it to a boil while mixing a few times. Once your soup reaches a boil turn it down to low and allow it to simmer for about 30 minutes. If your soup is not simmering on low turn it up just a little bit to maintain a simmer. After about 20 minutes add in your escarole, stir well, and then allow your soup to continue cooking for about 10 more minutes.


Usually, when it comes to savory food I suggest adding seasonings to taste, but not here. You don't want to add too much or too little of any of these seasonings. Especially the cinnamon, nutmeg, and paprika. Too much or too little will really throw off the flavors.
You can use regular bacon instead of turkey bacon. But since turkey bacon comes precooked you will have to either buy precooked bacon or cook the bacon ahead of time then chop and add to soup.
Note on Nutrition Facts: I am not a nutritionist. The nutrition facts provided are not always 100% accurate and are calculated using general brands and figures. If you need exact nutrition facts please consult a certified dietician or nutritionist.


Calories: 266kcal | Carbohydrates: 17g | Protein: 19g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 1716mg | Potassium: 446mg | Fiber: 5g | Sugar: 1g | Vitamin A: 598IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 3mg