Name: Pumpkin soup with smoked paprika and bean toast
Total time: 65 min
Yield: 6 bowls with 2 small toasts each
Ingredients: 2 cans (15 oz each) plain pumpkin puree, not pie filling; 2 tbsp olive oil for soup; 1 onion, chopped; 1 tsp fine salt; 1/4 tsp black pepper; 3 garlic cloves, chopped; 1 tsp grated ginger; 1 tsp cumin; 1/2 tsp each ground coriander, turmeric and cardamom; 1/4 tsp smoked paprika; 1 can (14 oz) full-fat coconut milk; 2 1/2 cups vegetable broth; 1 tbsp cider vinegar; 2 cans (15 oz each) white beans, drained and rinsed; 1 tbsp olive oil for beans; 1 tbsp lemon juice; 12 small slices bread

Pumpkin soup with smoked paprika and bean toast

Canned pumpkin keeps the preparation straightforward, with smoked paprika and white-bean toast.

Published October 2, 2026 · Updated October 15, 2026

6 bowls with 2 small toasts each · Estimated 1 hour 5 minutes

Pumpkin soup with smoked paprika and bean toast

Ingredients & method

Before you start: Prepare: 15 minutes · Sauté and bring to simmer: 15 minutes · Simmer: 20 minutes · Blend and make toast: 15 minutes

Equipment: 5-quart pot; immersion blender; toaster; small saucepan for bean topping

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Method

Chop the onion and 3 garlic cloves, grate the ginger to measure 1 tsp, and drain and rinse the two 15 oz cans of white beans. Open the two 15 oz cans of plain pumpkin puree and the 14 oz can of full-fat coconut milk; use plain puree, not pumpkin pie filling.
Heat the 2 tbsp olive oil for soup in a 5-quart pot over medium heat. Add the onion, 1 tsp fine salt and 1/4 tsp black pepper and cook for 5–8 minutes, stirring until the onion softens.
Add the garlic, grated ginger, 1 tsp cumin, 1/2 tsp each ground coriander, turmeric and cardamom, and 1/4 tsp smoked paprika. Stir for 30 seconds to coat the onion and release the spices' aromas without letting them burn.
Add all the pumpkin puree and coconut milk, followed by the 2 1/2 cups vegetable broth. Stir until evenly combined, bring to a gentle simmer, and cook for 20 minutes, stirring along the bottom of the pot regularly as the thick soup heats.
Remove the pot from the heat and stir in the 1 tbsp cider vinegar. Blend until smooth with an immersion blender suitable for hot liquids, keeping the head submerged while running and stopping it before lifting it out.
Mash the drained white beans in a small saucepan with the separate 1 tbsp olive oil for beans and the 1 tbsp lemon juice. Break down enough beans to form a spread, then warm over low heat, stirring until heated through.
Toast all 12 small slices of bread. Divide the warm bean mash evenly over the slices and spread it toward the edges so each toast has a substantial topping.
Stir the soup, then ladle it into six bowls. Serve two small bean toasts with each bowl, keeping them alongside until serving.

Recipe note: Use canned plain pumpkin puree, not pumpkin pie filling.

Choose the pumpkin and organize the spices

Use plain pumpkin purée rather than sweetened pie filling. This recipe builds its own seasoning with ginger, garlic, cumin, coriander, turmeric, cardamom and smoked paprika. Measure the spices before starting the pot so they can be added together during their brief stage with the softened onion.

Have the opened pumpkin, coconut milk and measured broth nearby. They follow the spices promptly, before the small quantity of spice mixture can catch. Once the soup thickens, stir across the bottom regularly rather than only moving the surface.

Use the simmer for the bean toasts

Prepare the drained bean mash in the separate saucepan while the soup simmers. Keep the beans' olive oil and lemon juice apart from the soup's oil and cider vinegar; those measured ingredients serve different components.

Blend the soup off the heat with a hot-liquid-rated immersion blender, following the method's submerged-head precautions. Toast and top all twelve small slices near serving time. Six bowls each receive two toasts, keeping the crisp bread separate from the smooth pumpkin until eating.