Pumpkin Minestrone Soup

Fall to me isn’t pumpkin spice time, I’m not all about “sweater weather”, I get sort of sad when the leaves get brown (they’re still yellow, which I do admit is pretty) - fall to me is special because it’s SOUP SEASON. I have an all encompassing love for soup. Chilis, chowders, stews, bisques - I like them all. But what I’m really into is soup + a carb. I love a solid minestrone or ribollita.

This pumpkin minestrone soup recipe is perfect for fall - it’s hearty, healthy, and packed with flavor. It features fresh pumpkin, butternut squash, red kidney beans, mirepoix, kale, and pancetta. It’s a perfect soup to make on the weekend and eat over several meals during the week.

This pumpkin minestrone soup recipe is perfect for fall - it’s hearty, healthy, and packed with flavor. It features fresh pumpkin, butternut squash, red kidney beans, mirepoix, kale, and pancetta. It’s a perfect soup to make on the weekend and eat over several meals during the week.

A Virtual Pumpkin Party

I’m participating in Sara from Cake Over Steak’s Virtual Pumpkin Party. This is an online explosion and celebration of many, many pumpkin recipes from some of my favorite bloggers. You can check out the posts on Instagram as well, using the hashtag #virtualpumpkinparty.

My favorite Pumpkin Recipes

This pumpkin celebration got me thinking of my own favorite pumpkin recipes. I’d linked a few below, but if you have a favorite pumpkin recipe, share it in the comments below!



This pumpkin minestrone soup recipe is perfect for fall - it’s hearty, healthy, and packed with flavor. #pumpkin #soup #recipes

Helpful Tips for this Recipe

  • Make sure to heat the pot before adding your olive oil and make sure the oil is hot before adding the pancetta and mirepoix.

  • It might seem like you are adding too much olive oil, but this soup has a lot of veggies in it and it needs a sizable amount of oil to cook all of them.

  • Make sure to chop the mirepoix very small. This will ensure it breaks down during the cooking to create a very creamy base.

  • While you’re cooking the mirepoix and pancetta, use that time to chop up the pumpkin and butternut squash.

  • If your soup is too thick, add a bit more vegetable stock.

  • If you are vegetarian or you keep kosher or halal, you can skip adding the pancetta, but I would either add a tablespoon of butter or another tablespoon of olive oil.

 I hope you enjoy this delicious autumn minestrone soup! Please let me know if you make it - either comment below or connect with me on Instagram or Facebook @thishealthytable.


Yield: 6 servings

Pumpkin Minestrone Soup

This pumpkin minestrone soup recipe is perfect for fall - it’s hearty, healthy, and packed with flavor.

prep time: 10 minscook time: 40 minstotal time: 50 mins

ingredients

  • 4 tablespoons olive oil

  • 4 ounces pancetta

  • 2 cloves garlic, finely minced

  • 1 large red onion, finely diced

  • 2 carrots, finely diced

  • 3 stalks celery, finely diced

  • 1 large potato, scrubbed and diced

  • 2 cups chopped pumpkin

  • 2 cups chopped butternut squash

  • 1 parmesan rind (optional)

  • 28 ounces canned plum tomatoes

  • 1 tablespoon oregano

  • 1 bay leaf
  • 2 (14-ounces) cans red kidney beans

  • 5 cups vegetable stock

  • 1 cup orzo (or other small pasta)

  • 4 cups chopped kale

  • 1 cup shredded parmesan
  • 3 teaspoons sea salt

instructions

  1. Heat a pot over medium-high heat. When it's hot, add the olive oil. When the olive oil is hot, add the pancetta and cook for 1 minute or until it has crisped. 
  2. Add the garlic, onion, carrots, and celery to the pancetta. Stir to combine. Cook for 10 minutes, stirring occasionally.  
  3. Add the potato, pumpkin, and butternut squash. Stir to combine and cook for two minutes. 
  4. Add the parmesan rind, oregano, bay leaf, tomatoes, kidney beans, and vegetable stock. Stir to combine. Cover and bring to a simmer. Reduce heat and simmer for 30 minutes. 
  5. Add the pasta and cook for 10 more minutes. 
  6. Add the kale and stir to combine. Cook for 1 minute or until kale is slightly wilted. Season with salt. Remove the parmesan rind and bay leaf.
  7. Serve with a sprinkle of parmesan.

NOTES:

Make sure to heat the pot before adding your olive oil and make sure the oil is hot before adding the pancetta and mirepoix.

It might seem like you are adding too much olive oil, but this soup has a lot of veggies in it and it needs a sizable amount of oil to cook all of them. 

Make sure to chop the mirepoix very small. This will ensure it breaks down during the cooking to create a very creamy base.

While you’re cooking the mirepoix and pancetta, use that time to chop up the pumpkin and butternut squash. 

If your soup is too thick, add a bit more vegetable stock.

If you are vegetarian or you keep kosher or halal, you can skip adding the pancetta, but I would either add a tablespoon of butter or another tablespoon of olive oil.

calories

460

fat (grams)

19

carbs (grams)

63

protein (grams)

23

sugar (grams)

10

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