A deliciously healthy fresh pumpkin soup only requires one pot, 10 easy ingredients. Check out the related blog post to learn how to quickly and safely cut your pumpkin to make it to soup time.
- 1 Onion, diced
- 2 Carrots, peeled and diced
- 2 rods Celery, diced
- 3 cloves minced garlic
- 2 teaspoons Cumin
- 1 teaspoon Smoked Or Sweet Paprika
- 6 cups Vegetables soup
- 2 tablespoons Tomato Paste
- 1 Small pumpkin, diced
- 4 cups Brown, Pinto, Borlotti or other beans of your choice
- 4 Green onions, thinly sliced, for garnish
Heat a medium soup or stockpot over medium heat. Add the onions, carrots and celery and sauté the vegetables for 5 minutes until they begin to soften.
Add the garlic, cumin and paprika and stir for 30 seconds. Add the vegetable broth and tomato paste and stir to combine the tomato paste.
Add pumpkin and beans and mix everything together. Cover and simmer for about 25 to 30 minutes until the pumpkin is tender. If you want to make the soup a bit thicker, use a wooden spoon to mash some of the pumpkin while cooking.
Serve in individual bowls and garnish with sliced green onions or chopped parsley.