Vegan Pumpkin Minestrone
We are having some beautiful fall weather in South Florida! When fall comes to Florida, it’s more of a pretend season. It will be 80 degrees and locals will pulling out their boots, light sweaters and scarves…pretty silly looking to the vacationing Northerners who are walking around in their shorts and sundresses. When you live here for awhile, you feel the change of seasons and get very excited.
This weekend, we hit some low temps. The humidity is gone and just the most wonderful breezes are blowing through my open windows. The morning air is brisk, almost to a chill as my Chihuahuas make it short, quick walk. My morning walk is at a faster pace, my hands curled up in my sweatshirt to keep warm.
The skies were clear and the bluest blue, while the sun gently warmed the breezes creating the picture perfect day. As evening came, the temperature dropped further and as I planned for all day, a warming soup would be just what we needed to fully experience this Fall weather.
Basing this on my mom’s minestrone recipe, I just swapped out the potatoes for pumpkin. I kept it simple and did not add in any beans. The pumpkin seeds were a last minute thought while I was cutting the pumpkin. The seeds added an interesting bite and salty taste.
Vegan Pumpkin Minestrone
2 tablespoons olive oil
1 medium onion, diced
2 cups raw pumpkin, about 1/2 small pumpkin, cubed
2 large carrots, peeled and cubed
2 cups zucchini, cubed
1 small bunch spinach, washed, trimmed and roughly chopped, about 2 cups
4 – 5 cups vegetable broth
Kosher salt and pepper to taste
1/4 cup parsley, chopped
Toasted pumpkin seeds for serving, optional
In a large stock pot, heat the olive oil. Add in the onion and sauté till tender. Add in the pumpkin and carrots and cook for about 8-10 minutes. Add in the zucchini and cook for another 5 minutes, stirring occasionally.
Add in the stock to just cover the veggies. Bring to a boil, reduce to a simmer and cook for about 30-35 minutes. Add in the spinach and parsley and turn off the heat. Allow to sit for about 5 minutes. Serves about 4 as a main dish. Serve with toasted pumpkin seeds, if desired.
spicegirlfla
I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.
15 Comments
Jovina Coughlin
Great looking soup and perfect for our “cold florida” weather. I like that you substituted pumpkin for potatoes.
Linda
Simple switch as I’m not a big fan of potatoes any way!
Maureen | Orgasmic Chef
I know it’s hot and summery but that soup would suit me just fine! Can’t be cold there yet either. 🙂
Linda
We always have a “summer” feel but I can’t live on summer foods, regardless of the temperatures!!
Hotly Spiced
Your climate sounds a lot like the Sydney climate where it’s warm or hot for most of the year but then there are a few cold months. Not that cold but cold enough. I do hate the winter but when it comes I tend to make wonderful soups and minestrone is one of my most favourite soups – so many ingredients and so much goodness. I don’t think I’ve tried it with pumpkin; I’ll have to give this a try when the weather cools xx
Linda
Even though all my family is up North, I just can’t deal with the cold winters either! It’s a hard decision as I miss my family so much; I need them to move down here!
Kristy
This is a great recipe Linda. I’ve been very into soups lately because our seasons have most certainly changed. Snow – on Halloween!!! I have a pumpkin sitting at the ready and will put this on my list of things to make in the next few weeks. Enjoy your beautiful fall weather!
Linda
Oh Kristy, I remember bundling up my kids for Halloween! One time there was a horrible blizzard, I was in traveling for work and my ex took them out in the blizzard! They were about 2 and 4 years old; I would never have let them go out! Mostly because I can’t stand the cold!
Debra
What a great seasonal soup! Southern California is in full faux-fall, too! But I’m really hungry for soups and stews and wintry fare. This recipe is so appealing. 🙂
Linda
I think Fall is such a beautiful season, a finale to summer and the first step into the holidays that regardless of where we live, even enjoying a faux fall is necessary!!
ChgoJohn
This would be a great soup to enjoy this time of year, Linda. Love that you base it on your Mother’s minestrone recipe, though your description of Fall in Florida sounds like a later Summer’s day here. We’ll save the Winter comparisons for another time. 🙂
David
I love that you used the seeds as garnish! This looks so warming and wonderful.
The Vegan 8
This sounds heavenly!! I’m a HUGE soup addict and this looks so simple too…another thing I love. I love the added pumpkin seeds on top. I bet that takes it to a whole new level
Kelly @ Inspired Edibles
I’m reading this post with the biggest smile on my face… relating in every way to the modified fall here in Northern California(though it does get cold in the evenings and mornings, it is nothing like home) and I’m trying to imagine your chihuahuas walking in the -30 winter temperatures that I’m accustomed to — I think they would take the zero ;-). I love recipes that are inspired from home; it makes them extra-special. The seeds are a great addition to this delicious pumpkin version of minestrone. Autumn comfort at its best.
Ihjaz Ahmad
Oh my goodness, this looks delicious! I’m definitely making this! thanks for sharing! A healthier option for a family favorite.