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.
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!
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.