Mix Vegetable Pumpkin Soup 🍜

cream

🥗Healthier: coconut milk

💰Cheaper: milk

Coconut milk adds creaminess with fewer calories.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock is fresher and cheaper.

Peel the pumpkin, potatoes, and carrots.

Soak butter beans for 5 hours, then drain and set aside.

In a pan, add plenty of water and salt, then simmer the soaked butter beans on low flame for 20 to 25 minutes until tender. Allow to cool and remove the outer skin.

Boil chickpeas for garnish and set aside.

Cook macaroni according to package instructions, about 5 to 6 minutes, and set aside.

Toast melon seeds and almonds.

Wash and cut spinach and mushrooms.

In a pressure cooker, add chopped carrot, pumpkin, potato, tomato, garlic, soaked butter beans, vegetable stock or chicken stock, water, black pepper, salt, and Italian herbs.

Close the lid and pressure cook for 2 to 3 whistles or until the vegetables are well done.

Allow the pressure to release naturally, then open the lid and let it cool.

Transfer the mixture to a blender and blend until smooth.

Transfer the blended soup back to a cooking pot and turn on the gas to a very low flame to let it simmer.

Add chopped mushrooms and baby spinach, and let it cook for 5 minutes until the spinach wilts completely, stirring occasionally.

Serve in a big soup bowl, adding the cooked macaroni, and garnish with boiled butter beans, chickpeas, toasted melon seeds, and almonds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens