Pumpkin Minestrone Soup
A hearty, vibrant soup infused with rich flavors of pumpkin, butternut squash, and fresh kale, perfect for chilly days.
Ingredients
Base Ingredients
- 4 tablespoons olive oil Golden and aromatic, serving as the base of our soup.
- 4 ounces pancetta Crispy and salty, adding depth to the dish.
- 2 cloves garlic Finely minced, providing distinctive aroma.
- 1 large red onion Finely diced, bringing a sweet undertone.
- 2 medium carrots Finely diced, offering bright pops of color.
- 3 stalks celery Finely diced, adding a refreshing crunch.
- 1 large potato Scrubbed and diced, for hearty substance.
Vegetables
- 2 cups chopped pumpkin Vibrant and nutty, creating a creamy base.
- 2 cups chopped butternut squash Sweet and smooth, enhancing autumnal flavors.
- 1 parmesan rind optional Adds savory richness.
- 28 ounces canned plum tomatoes Juicy and tangy, forming the soup's base.
- 1 tablespoon oregano Fragrant and earthy, perfect for seasoning.
- 2 14-ounce cans red kidney beans Protein-packed and filling.
- 5 cups vegetable stock Foundation for our delightful broth.
- 1 cup orzo or other small pasta Makes the soup satisfying.
- 4 cups chopped kale Earthy and nutritious.
- 1 cup shredded parmesan For a finishing touch of creaminess.
- 3 teaspoons sea salt Enhancing all flavors.
Instructions
Preparation
- Heat a pot over medium-high heat. Once hot, add the olive oil.
- When the olive oil is shimmering, add the pancetta and cook for 1 minute or until it starts to crisp.
- Introduce the garlic, onion, carrots, and celery into the pot. Stir well to combine.
- Cook for about 10 minutes until the vegetables soften.
- Add the diced potato, chopped pumpkin, and butternut squash, stirring everything together. Cook for an additional 2 minutes.
Cooking
- Pour in the parmesan rind, oregano, bay leaf, canned tomatoes, kidney beans, and vegetable stock. Mix well.
- Cover and bring to a gentle simmer. Lower the heat and allow to simmer for 30 minutes.
- After simmering, add the pasta and continue cooking for another 10 minutes.
- Toss in the chopped kale until it wilts slightly, about 1 minute.
- Season with sea salt to taste, remove the parmesan rind and bay leaf before serving.
- Serve into bowls with a generous sprinkle of shredded parmesan on top.
Notes
For enhanced flavor, use homemade vegetable stock. For a vegan option, omit pancetta and cheese. Consider adding lemon juice before serving for a bright note. Adjust vegetables based on seasonality.