Name: Creamy Pumpkin Butter Beans
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 tablespoon olive oil; 1 medium yellow onion (finely diced); 2 cloves garlic (minced); 28 ounces (2 cans) butter beans (drained and rinsed); 2 cups vegetable stock; 1 cup canned pumpkin puree; ½ cup heavy cream; 3 cups packed baby spinach; ½ teaspoon sea salt; ½ teaspoon ground black pepper; 2 tablespoons lemon juice; 2 tablespoons chopped parsley

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These wonderfully creamy pumpkin butter beans are ready in about 30 minutes. They're a cozy fall dinner, perfect for a chilly night when you want a hearty meal!

If you're a pumpkin lover, check out my Pumpkin Minestrone Soup and Pumpkin Spice Latte as well!

Creamy pumpkin butter beans with spinach in a pot with a wooden spoon.

Pumpkin Butter Beans Features

A cozy, pumpkin-forward dish that's perfect for a weeknight dinner.
If you love cozy fall cooking, you've got to try this dish! It's a perfect mix of autumnal flavors and full of nutritious ingredients.
Leftovers save well in the refrigerator and reheat easily!

Ingredients

Butter Beans - these wonderfully creamy beans are easy to use, especially when you use canned beans. If you can't find butter beans, you can substitute them for white beans.
Pumpkin Puree - using canned pumpkin puree saves time and adds great flavor.
Vegetable Stock - a vegetable broth or stock provides a wonderfully flavorful base.
Aromatics - use a yellow onion and garlic to add delicious allium flavor to the dish!
Heavy Cream - just a little heavy cream goes a long way to making this dish so flavorful and rich.
Spinach - adding a large whack of baby spinach helps to balance the dish and adds fresh flavor.
Lemon Juice - adding a little freshly squeezed lemon juice to the cooked beans brightens the whole dish up!
S&P - season the cooked beans with a little kosher salt and black pepper.
Parsley - finally you'll finish the dish with some finely chopped parsley for color and little hit of green flavor.

See the recipe card for quantities.

Ingredients for pumpkin butter beans on a marble background.

Vegetable broth, butter beans, and onions topped with pumpkin puree in a teal handled pot.

If you try this creamy butter beans recipe, please leave a comment and a star rating below!

Pumpkin butter beans with spinach in a teal handled pot with a wooden spoon.

Creamy Pumpkin Butter Beans

This delicious pumpkin butter beans recipe is a wonderful fall dinner that's easy to make. It's a cozy dinner full of nutritious ingredients.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Emily Wilson

Ingredients

1 tablespoon olive oil
1 medium yellow onion finely diced
2 cloves garlic minced
28 ounces (2 cans) butter beans drained and rinsed
2 cups vegetable stock
1 cup canned pumpkin puree
½ cup heavy cream
3 cups packed baby spinach
½ teaspoon sea salt
½ teaspoon ground black pepper
2 tablespoons lemon juice
2 tablespoons chopped parsley

Instructions

In a large skillet or pot, heat the olive oil over medium-high heat, and once hot, add the onions. Cook for 3 to 5 minutes until they become translucent. Add the garlic and cook for 30 seconds.
Pour in the rinsed butter beans, vegetable stock, and pumpkin puree. Stir to combine. Simmer for 10 minutes to reduce.
Stir in the cream and simmer for another 5 minutes.
Stir in the baby spinach, salt, and pepper, and remove from the heat once the spinach has wilted. Stir in the lemon juice.
Top with parsley and serve with slices of crusty bread or over rice.