Pumpkin and White Bean Soup
A smooth, velvety soup made with pumpkin, white beans and a little olive oil, no added salt. A mild, warming meal for toddlers.
- prep
- 10 min
- cook
- 25 min
- total
- 35 min
- serves
- 4
- level
- easy
This is a smooth, mild soup built from two ingredients that are already naturally sweet and soft, pumpkin and white beans, blended down with no added salt needed to make it satisfying.
Blend it properly smooth and stir it well before serving. Soup holds heat unevenly, so a stir and your own taste-test matter more here than the clock.
If your little one is still earlier in the journey, start with our Baby's First Foods guide.
Part of our 20 toddler meal ideas list.
method
Put the pumpkin, white beans, stock and onion if using in a pot.
Bring to a simmer and cook for 18 to 20 minutes, until the pumpkin is completely soft and falls apart easily.
Blend until completely smooth with an immersion blender or in a countertop blender, adding a little extra stock or water if it is thicker than you want.
Stir in the olive oil.
Cool to a safe warm temperature before serving, stirring well since soup can hide hot pockets even after it looks cool on top.
chef's tips
- Blend it genuinely smooth, with no small lumps of pumpkin or bean skin left, which is what makes this safe and easy for a toddler still working on chewing.
- No added salt needed. Pumpkin and white beans both carry a natural sweetness and body that make this soup satisfying without extra seasoning.
- This is a good soup to freeze in small portions, since it reheats smoothly with just a stir.
- Always check the temperature by stirring well and testing a spoonful yourself first; blended soups can hold heat unevenly.