If you’re looking for a hearty, comforting bowl that combines the best of fall flavors with a classic Italian twist, look no further than this Pumpkin Minestrone Soup Recipe. Bursting with vibrant vegetables, tender pasta, and the subtle creaminess of pumpkin and butternut squash, this soup is a soul-warming hug in a bowl. Every spoonful offers a delightful medley of textures and robust flavors that make it perfect for cozy dinners, meal prep, or sharing with loved ones. Ready to dive into a pot of fall magic? Let’s get cooking!
Ingredients You’ll Need
This Pumpkin Minestrone Soup Recipe calls for a modest list of ingredients that come together beautifully to create layers of flavor and texture. Each component is thoughtfully chosen to enhance the soup’s richness, from the smoky pancetta to the earthy kale and nutty parmesan rind.
- 4 tablespoons olive oil: Adds a silky base and helps to gently cook the vegetables without overpowering their natural taste.
- 4 ounces pancetta: Brings a savory, slightly smoky note and a touch of crisp texture to the soup.
- 2 cloves garlic, finely minced: Provides aromatic warmth and depth to every spoonful.
- 1 large red onion, finely diced: Offers sweetness and a subtle bite when sautéed.
- 2 carrots, finely diced: Adds a sweet crunch that holds up nicely during simmering.
- 3 stalks celery, finely diced: Gives freshness and a mild peppery crunch.
- 1 large potato, scrubbed and diced: Lends creaminess once softened, thickening the broth naturally.
- 2 cups chopped pumpkin: Infuses fall’s signature flavor along with a velvety texture and vibrant color.
- 2 cups chopped butternut squash: Enhances sweetness and smoothness, balancing savory notes perfectly.
- 1 parmesan rind (optional): Melts slowly to deepen the broth’s savory umami rich taste.
- 28 ounces canned plum tomatoes: Provide brightness and acidity to cut through the richness.
- 1 tablespoon oregano: Offers classic Italian herb aroma for authenticity.
- 1 bay leaf: Adds subtle complexity and earthiness during simmering.
- 2 (14-ounce) cans red kidney beans: Pump up the protein and bring heartiness to this soup.
- 5 cups vegetable stock: The flavorful liquid base that ties all ingredients together harmoniously.
- 1 cup orzo (or other small pasta): Wins hearts with its tiny shape that cooks quickly and soaks up the broth.
- 4 cups chopped kale: Adds a nutritious, slightly bitter green punch and beautiful color contrast.
- 1 cup shredded parmesan: Perfect for garnishing or stirring in for extra creaminess.
- 3 teaspoons sea salt: Essential for seasoning and pulling all the flavors into balance.
How to Make Pumpkin Minestrone Soup Recipe
Step 1: Crisp the Pancetta
Start by heating a pot over medium-high heat and adding the olive oil. Once the oil is hot, toss in the pancetta and cook for about a minute until it crisps up beautifully. This step brings out a smoky savoriness that forms the backbone of your soup’s savory profile.
Step 2: Sauté the Aromatics
Next, add your garlic, diced red onion, carrots, and celery to the crispy pancetta. Stir to combine and cook for 10 minutes, stirring occasionally. You’ll notice the kitchen filling with those inviting aromas as the vegetables soften and start to caramelize, building natural sweetness and complexity.
Step 3: Incorporate the Root Veggies and Squash
Now it’s time to add the potato, pumpkin, and butternut squash. Stir everything together and cook for an additional two minutes, letting the vegetables mingle and begin to soften before adding the liquids.
Step 4: Build Your Broth
Add the parmesan rind, oregano, bay leaf, canned plum tomatoes, red kidney beans, and vegetable stock to the pot. Give it a good stir, cover, and bring the soup to a gentle simmer. After simmering, reduce the heat and let it bubble away for 30 minutes. This slow cook allows the flavors to deepen and the vegetables to become tender but not mushy.
Step 5: Cook the Pasta
Pour in the orzo or your choice of small pasta, and let it cook for 10 minutes right in the soup. The pasta will absorb some of the rich flavors while thickening the broth just slightly — this is where the magic really happens in the texture department.
Step 6: Add the Greens and Season
Stir in your chopped kale and cook for one minute until just wilted, preserving its slightly crisp texture and vibrant color. Finally, season the soup with sea salt to taste, remove the parmesan rind and bay leaf, and prepare to serve.
Step 7: Serve with Parmesan
Ladle the Pumpkin Minestrone Soup Recipe into bowls and sprinkle generously with shredded parmesan. This finishing touch melts into the hot soup for that rich, indulgent flavor boost.
How to Serve Pumpkin Minestrone Soup Recipe
Garnishes
A sprinkle of freshly grated parmesan adds richness and a beautiful finishing touch. You can also add a drizzle of good-quality olive oil or some chopped fresh parsley for a bright herbal lift that complements the robust flavors perfectly.
Side Dishes
This soup pairs wonderfully with rustic crusty bread or garlic focaccia for dipping. A simple arugula salad tossed with lemon vinaigrette can also balance the hearty soup with fresh, peppery notes.
Creative Ways to Present
Try serving the soup in hollowed-out mini pumpkins for an impressive presentation that doubles as a natural bowl. Alternatively, you can ladle it over a scoop of creamy polenta for a twist that’s both comforting and visually stunning.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making it even better as leftovers.
Freezing
This Pumpkin Minestrone Soup Recipe freezes beautifully. Portion it out into freezer-safe containers or bags and store for up to 3 months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat gently over low heat on the stove, stirring occasionally to prevent sticking. If the soup has thickened too much, add a splash of vegetable stock or water to loosen it back up to your preferred consistency.
FAQs
Can I make this soup vegetarian or vegan?
Absolutely! Simply omit the pancetta and parmesan rind, and use vegan cheese or nutritional yeast as a garnish. The vegetable stock and beans still provide plenty of rich flavor and protein.
Is it okay to use fresh pumpkin instead of canned?
This recipe uses fresh pumpkin and butternut squash, which contribute a wonderful fresh flavor and texture. If you prefer canned pumpkin puree, reduce the amount slightly and add it later in the cooking process to avoid overcooking.
What kind of pasta works best in this soup?
Small pastas like orzo, ditalini, or small shells work best because they cook quickly and blend seamlessly with the soup’s textures without overwhelming the vegetables.
How spicy is this soup? Can I add heat?
This soup is traditionally mild and comforting, but feel free to add a pinch of red pepper flakes or a dash of hot sauce to give it a gentle kick if that’s your style.
Can I prepare this soup in a slow cooker?
Yes! Brown the pancetta and sauté the vegetables first, then add everything to a slow cooker and cook on low for 6-8 hours. Add the pasta and kale in the last 30 minutes so they don’t overcook.
Final Thoughts
This Pumpkin Minestrone Soup Recipe is one of those special dishes that feels like a warm hug on a chilly day. With its balance of sweet, savory, and hearty ingredients, it’s perfect for cozy nights, hearty lunches, or making ahead for busy weeks. Once you make it, you’ll find yourself eager to share it with friends and family again and again. Go on, give this recipe a try — your taste buds will thank you!
Print
Pumpkin Minestrone Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian
- Diet: Halal
Description
This hearty Pumpkin Minestrone Soup combines seasonal pumpkins and butternut squash with classic minestrone ingredients like pancetta, kidney beans, and kale, simmered to perfection and finished with parmesan. Rich and comforting, it’s a perfect autumn meal full of vibrant flavors and nutritious vegetables.
Ingredients
Base 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
Vegetables
- 1 large potato, scrubbed and diced
- 2 cups chopped pumpkin
- 2 cups chopped butternut squash
- 4 cups chopped kale
Additional Flavorings & Liquids
- 1 parmesan rind (optional)
- 28 ounces canned plum tomatoes
- 1 tablespoon oregano
- 1 bay leaf
- 2 (14-ounce) cans red kidney beans
- 5 cups vegetable stock
Pasta & Finishing
- 1 cup orzo (or other small pasta)
- 1 cup shredded parmesan
- 3 teaspoons sea salt
Instructions
- Cook the Pancetta: Heat a pot over medium-high heat. Once hot, add the olive oil. When the oil is shimmering, add the pancetta and cook for about 1 minute until it crisps up, releasing its flavorful fat.
- Sauté the Aromatics: Add the minced garlic, diced onion, carrots, and celery to the pancetta. Stir everything together and cook for 10 minutes, stirring occasionally, until the vegetables are softened and aromatic.
- Add Root Vegetables: Stir in the diced potato, chopped pumpkin, and butternut squash. Cook for 2 minutes to allow the vegetables to start softening and flavors to meld.
- Simmer the Soup: Add the parmesan rind, oregano, bay leaf, canned tomatoes, kidney beans, and vegetable stock. Stir to combine and bring to a simmer. Cover the pot and reduce the heat to low, allowing the soup to simmer gently for 30 minutes to develop deep flavors and tenderize the vegetables.
- Cook the Pasta: Add the orzo or other small pasta to the simmering soup. Continue cooking for 10 minutes, until the pasta is tender but still al dente.
- Add the Kale and Season: Stir in the chopped kale and cook for an additional 1 minute until the kale is just wilted. Season the soup with the sea salt. Remove and discard the parmesan rind and bay leaf.
- Serve: Ladle the soup into bowls and sprinkle each serving with shredded parmesan. Enjoy the warm, hearty flavors!
Notes
- You can omit the pancetta to make this a vegetarian dish.
- The parmesan rind adds depth of flavor but can be left out if unavailable.
- If you prefer a creamier texture, blend a portion of the soup before adding the pasta.
- Use gluten-free pasta for a gluten-free version.
- Adjust the salt level according to your taste and the saltiness of the stock and pancetta.
