Golden-hued chunky soup teeming with bright green kale, red kidney beans, and flecks of carrot. A sprinkling of toasted pumpkin seeds adds a surprising crunch, while crisp parsley leaves gently scattered on top add contrast. The soup sits in a rustic ceramic bowl, making the color pop even more against the dark background - a feast for the eyes.

Pumpkin Minestrone with Crispy Wholesome Seeds

Name: Pumpkin Minestrone with Crispy Wholesome Seeds
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 1 cup pumpkin peeled and cubed; 1 bunch kale chopped; 1/2 cup red kidney beans cooked; 1 carrot diced; 1 onion diced; 2 cloves garlic minced; 4 cups vegetable broth; handful parsley chopped; a handful pumpkin seeds toasted; 2 tablespoons olive oil; to taste salt; to taste black pepper

A refreshing twist on classic minestrone soup, bursting with autumn flavors!

Category Main Course

Prep 15 minutes

Cook 30 minutes

Style Italian

Technique Boiling

Diet Friendly Vegan

Daily recipe · October 04, 2024

A little about this dish

Leaning into the season without caving to predictability, we're twisting traditional Minestrone to feature the star of October - pumpkin. This Italian-inspired soup also has a surprising, delightful crunch from roasted pumpkin seeds.

Ingredients (for 2)

Pumpkin — 1 cup — peeled and cubed
Kale — 1 bunch — chopped
Red kidney beans — 1/2 cup — cooked
Carrot — 1 — diced
Onion — 1 — diced
Garlic — 2 cloves — minced
Vegetable broth — 4 cups
Parsley — handful — chopped
Pumpkin seeds — a handful — toasted
Olive oil — 2 tablespoons
Salt — to taste
Black pepper — to taste

Preparation

Step 1 — 🍲🧅🔥

In a large pot, heat the olive oil over medium heat. Add the diced onions and minced garlic, sauté until they are softened.
Step 2 — 🥕🎃🍲

Add the diced carrot and peeled, cubed pumpkin to the pot. Continue to cook the mixture until these vegetables begin to soften.
Step 3 — 🍲🍵🔥

Pour in the vegetable broth to the pot. Bring the mixture to a simmer.
Step 4 — 🥬🥔🍲

Stir in the chopped kale and cooked kidney beans. Season the mixture with salt and pepper. Continue cooking until all vegetables are tender.
Step 5 — 🍲🥣🎉

Serve the prepared mixture into bowls. Top each with freshly chopped parsley and the toasted pumpkin seeds.

A final fox tip

For a more hearty version, you could add cooked pasta or enjoy it with a chunk of crusty bread. The kids could help by washing the vegetables or even tearing up the kale leaves.