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.
![Pumpkin Minestrone Soup Recipe (1) Pumpkin Minestrone Soup Recipe (1)](https://i0.wp.com/thishealthytable.com/wp-content/uploads/2018/09/pumpkin-minestrone-soup-recipe1-1-of-2-693x1024.jpg)
Why You'll Love this Delicious Fall Soup Recipe
This pumpkin minestrone soup recipe is the coziest fall recipe! It's perfect for a chilly day and full of flavors that meld together well. This recipe uses fresh pumpkin and butternut squash making the soup both hearty and healthy.
I love pumpkin spice fall as much as the next person, but what I really love about fall is that it's SOUP SEASON. I love a crisp fall day that's when the leaves are bright yellow and red and I can spend time in the kitchen making a comforting soup. I know you'll love this soup as much as I do!
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 - a roundup of our favorite pumpkin recipes
- Marbled Chocolate Pumpkin Bread - a delicious chocolate pumpkin bread that's fun to make and so pretty.
- Slow Cooker Turkey Pumpkin Chili - one of the most popular recipes on THT, this turkey pumpkin chili is a weeknight fave.
- How to Make Your Own Pumpkin Puree - essential for when cans of pumpkin are sold out!
- Roasted Baby Pumpkins with Chestnuts and Cherries - the prettiest side dish.
- Pumpkin Spice Latte - make your own PSL at home - healthier and cheaper than the coffee shop version.
![Pumpkin Minestrone Soup Recipe (2) Pumpkin Minestrone Soup Recipe (2)](https://i0.wp.com/thishealthytable.com/wp-content/uploads/2018/10/pumpkin-minestrone-soup-recipe1-2-of-2-680x1024.jpg)
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.
If you're chopping up a whole pumpkin for this recipe, save the seeds and make roasted pumpkin seeds.
Yield: 6 servings
Pumpkin Minestrone Soup Recipe
This pumpkin minestrone soup recipe is perfect for fall - it’s hearty, healthy, and packed with flavor.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
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
- 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.
Nutrition Information:
Yield:
6Serving Size:
1
Amount Per Serving:Calories: 497Total Fat: 24gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 24mgSodium: 1924mgCarbohydrates: 57gFiber: 11gSugar: 12gProtein: 18g