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
Scale
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.
