Autumn Minestrone
Pumpkin&Sweet Potato
Hey there,
Despite the fact that it is incredibly warm today I am still going to post this very autumnal soup recipe as I am pretty sure that the colder days will be back in no time. I love soups and stews in autumn and winter and minestrone has always been a fave of mine. In this recipe I decided to combine the flavours of a classic minestrone with my two of my favourite autumn veggies, sweet potato and pumpkin, sounds delicious , right?
Comfort food is a must in autumn!
My autumn minestrone is definitely not like a traditional minestrone yet still incredibly tasty and comforting. I decided to red lentil pasta for regular pasta and also added a bunch of kale, cause health, you know.
Simple ingredients with a few autumn classics.
Other than those additions I kept it simple: Borlotti beans, celery, carrot, oregano, a bay leaf, garlic and onion. And of course a bunch of basil on top!
I am keeping it short today as I’ve got to head out as I have my weekly Italian course tonight. So now it’s on you to start cooking.
Autumn Minestrone
Pumpkin&Sweet Potato
Autumn Minestrone
Pumpkin&Sweet Potato
Autumn Minestrone
Pumpkin&Sweet Potato
Autumn Minestrone
Pumpkin&Sweet Potato
Autumn Minestrone
Pumpkin&Sweet Potato
- 300g Hokkaido Pumpkin, cubed
- 100g sweet potato, cubed (1 small sweet potato)
- 200g champignons
- 200g Borlotti beans, cooked
- 70g Red lentil pasta*
- 2 stick of celery, thinly sliced
- 2 large handfuls of kale, roughly chopped
- 1 onion, finely chopped
- 1 cloves of garlic, finely chopped
- 1 tsp oregano
- 1 bay leaf
- Olive oil
- 800ml water
- 1-2 sprigs of basil
- Add some olive oil into a pan, sautée onion, celery, bay leaf, mushrooms and garlic until for 5 minutes on medium heat.
- Add pumpkin, sweet potato, vegetable stock and oregano. Cover with a lid, let it come to a boil and lower heat and cook on medium low for 20 minutes or until the pumpkin and sweet potato is tender. Add the pasta and the beans and cook for another 8 minutes or until the pasta is al dent. Two minutes before the pasta is aldente ad din the kale and cover again.
- Garnish the finished soup with a sprinkle of freshly chopped basil.
- *you can use any other pasta as well, whole wheat would taste great or you could stick to regular past, whatever you fancy.
Happy Thursday!
Bisous,
Such a gorgeous soup! I was instantly reminded of a recipe that I tried when I visited my relatives in Vietnam. It was amazing! Of course, it had a much more Asian rendition of it–no pasta or kale, but I guess the pumpkin and sweet potato got me! Anyways, I would love to try this soup. It looks delicious!
Thank you! I’m glad you like it!