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.
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.
Other Pumpkin Recipes You’ll Love
It’s a pumpkin celebration. Here are some other wonderful pumpkin recipes for you to enjoy.
- Easy, Healthy Pumpkin Recipes You’ll Love (this is a roundup of some of my favorites!)
- Marbled Chocolate Pumpkin Bread
- Slow Cooker Turkey Pumpkin Chili
- How to Make Your Own Pumpkin Puree
- Roasted Baby Pumpkins with Chestnuts and Cherries
- Crockpot Pumpkin Spiced Latte
Helpful Tips for this Pumpkin Minestrone
- 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.
- 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
- 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.
- Add the garlic, onion, carrots, and celery to the pancetta. Stir to combine. Cook for 10 minutes, stirring occasionally.
- Add the potato, pumpkin, and butternut squash. Stir to combine and cook for two minutes.
- 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.
- Add the pasta and cook for 10 more minutes.
- 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.
- Serve with a sprinkle of parmesan.
Amount Per Serving: Calories: 497Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 24mgSodium: 1924mgCarbohydrates: 57gFiber: 11gSugar: 12gProtein: 18g