Pumpkin-Vegetable Soup

When it comes to warmth and comfort, this Pumpkin-Vegetable Soup topped with homemade Pumpkin-Seed Pesto is just about as good as it gets.

Pumpkin-Vegetable Soup
Yield: 8 to 10 servings
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  1. 2 tablespoons canola oil
  2. 1 cup chopped yellow onion
  3. 1 clove garlic, minced
  4. 3 cups chicken broth
  5. 2 cups water
  6. 2 cups (1-inch) sliced fresh green beans
  7. 4 cups (3⁄4-inch cubes) peeled fresh pumpkin
  8. 2 cups (1⁄2-inch cubes) red potato
  9. 1 cup chopped red bell pepper
  10. 2 teaspoons salt
  11. 1 teaspoon dried thyme
  12. 1 teaspoon dried oregano
  13. 1⁄2 teaspoon ground black pepper
  14. 1 (15.25-ounce) can corn, drained
  15. 2 tablespoons tomato paste
  16. 2 tablespoons apple cider vinegar
  17. 1 tablespoon finely chopped fresh parsley
  18. Pumpkin-Seed Pesto (recipe follows)
  1. In a small Dutch oven, heat canola oil over medium-high heat. Add onion; cook until softened, approximately 2 minutes. Add garlic; cook 1 minute. Add broth, 2 cups water, and green beans; bring to a boil.
  2. Add pumpkin, potato, bell pepper, salt, thyme, oregano, and pepper. Reduce heat to medium-low; partially cover, and simmer until vegetables are tender, 10 to 15 minutes.
  3. Stir in corn, tomato paste, vinegar, and parsley; cook 2 minutes. Top each serving with 1 teaspoon Pumpkin-Seed Pesto.
Taste of the South https://www.tasteofthesouthmagazine.com/
Pumpkin-Seed Pesto
Yield: approximately 1 1⁄4 cups
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  1. 1 cup roasted, salted pumpkin seeds, shelled
  2. 1 cup lightly packed fresh parsley
  3. 1⁄3 cup grated Parmesan cheese
  4. 1 tablespoon fresh lemon juice
  5. 1⁄2 teaspoon salt
  6. 1⁄8 teaspoon ground red pepper
  7. 1 small clove garlic
  8. 2⁄3 cup extra-virgin olive oil
  1. In the work bowl of a food processor, combine pumpkin seeds, parsley, cheese, lemon juice, salt, red pepper, and garlic; pulse until finely chopped, approximately 4 times. With food processor running, add olive oil in a slow, steady stream, stopping occasionally to scrape sides of bowl.
  2. Spoon pesto into a small bowl. Serve immediately, or cover surface with plastic wrap and refrigerate up to 2 days.
Kitchen Tip
  1. Skip the can—use fresh Parmesan cheese to give your Pumpkin-Seed Pesto robust flavor.
Taste of the South https://www.tasteofthesouthmagazine.com/


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