Silky pumkin soup with lemon beans, feta and pesto

Pumpkin, beans, feta and pesto are a perfect family in this recipe for a silky smooth and satisfying soup. It reminds my of those simple Italian recipes that just simply work like a charm. Lemon beans are perfect for this soup, because they keep their shape and structure quite well, but any white bean would do as well. The pesto can be store bought, but I love making my own with a good handfull of basil leaves, garlic, parmesan cheese, nuts, olive oil and salt and pepper.
Main Dish
45 Minutes
8 Persons


For the soup

  • 1 kg pumpkin (skin removed and diced)
  • 300 g lemon beans (cooked)
  • 1 large leek
  • 2 red bell peppers
  • 4 cloves of garlic
  • 1 tbs dried rosemary
  • 2 tbs olive oil
  • 6 tbs pesto (very easy to make yourself)
  • 120 gram feta cheese
  • 1.5 l bouillon
  • black pepper


  1. cut the leek into rings, the peppers into strips and garlic into small cubes.
  2. Fry the leek, bell pepper and garlic in the olive oil in a large stockpot, until they start to soften.
  3. Now you can add the pumpkin cubes to the pan, along with the broth and the dried rosemary. Bring to the boil, and leave it on a small heat until the pumpkin is tender.
  4. Puree the soup with a hand blender or food processor until it is smooth.
  5. Now add the lemon beans to the pan, season with black pepper and bring back to the boil.
  6. Spoon the soup into soup plates, and crumble some feta on top, along with a few good spoonfuls of pesto and then it's time to enjoy.


Do you need Lemon beans? Check here.