Pumpkin and Butter Bean Soup

Pumpkin and Butter Bean Soup

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This delicious soup made with pumpkin, butternut, potatoes and sugar beans then served with hot crusty bread is ideal for Sunday lunch or dinner

  • Recipe serves4
  • Preparation time15 minutes
  • Cooking time30 minutes


  • 10 Sage leaves, chopped
  • 2 lt water
  • 1 sachet KNORR Chicken a’la King Dry Cook-in-Sauce
  • 400 g Pumpkin, cubed
  • 400 g Butternut, cubed
  • 2 Potatoes, peeled and chopped
  • 15 ml Olive oil
  • 1 red onion, chopped
  • 2 Garlic cloves, chopped
  • 100 g Celery stick, sliced
  • 200 g Tinned butter beans, drained
  • Freshly ground black pepper to taste
  • 200 g Bread, sliced


  • Place pumpkin, butternut and potato in a large saucepan and pour in the water and KNORR Chicken a’la King Dry Cook-in-Sauce sachet contents.
  • Bring to the boil then reduce the heat and simmer for 30 min or until soft.
  • Remove from the heat and drain, reserving the liquid.
  • Roughly mash the pumpkin, butternut and potatoes with a fork, return to the pan with the reserved liquid and add the beans.
  • Heat the oil in a small frying pan.
  • Add onion, garlic and celery and fry for 2 min.
  • Add to the soup with the sage and pepper and heat through.
  • Serve hot with crusty bread.