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Pumpkin Minestrone

This healthy, plant-based Pumpkin Minestrone is so cozy and delicious for fall! Made with vegan, gluten-free ingredients.

Prep Time 15 minutes
Cook Time 30 minutes


  • 3-4 Tbs Olive or Avocado Oil
  • 2 Large Carrots
  • 2 Stalks Celery
  • 1/2 White Onion
  • 1 Small Russet Potato
  • 1 Tsp Dried Basil
  • 1/2 Tsp Dried Oregano
  • 1 Tsp Sea Salt
  • 1/2 Tsp Black Pepper
  • 1 15 oz Can Fire-Roasted Diced Tomatoes
  • 1 Cup Pumpkin Purée
  • 4 Cups Vegetable Broth
  • 2 Cups Water
  • More Salt to taste, if necessary
  • 1 15 oz Can Red or Kidney Beans
  • 1 Cup Dry Gluten-Free Pasta


  1. First, prep your veggies. Remove ends of celery stalks and cut into bite-sized chunks. Peel the carrots and do likewise. Peel and dice the white onion. Wash and dry the potato, then cut into small chunks (leaving the skin on).

  2. In a large pot, bring the olive oil to medium heat.

  3. Add in the onion, carrots, and celery, and sauté for about 3-5 minutes, or until onions are softened. Then, add in the potatoes and sauté for another minute.

  4. Then, add in the salt, pepper, spices, and tomatoes, and pumpkin purée. Sauté for another 1-2 minutes (the timing here isn't exact, you just want to sauté out the canned taste of the tomatoes and pumpkin).

  5. Then, add in all the other ingredients EXCEPT for the pasta.

  6. On medium heat, simmer minestrone for about 20-25 minutes. Taste, and adjust salt levels if necessary.

  7. Before serving, add in the gluten-free pasta (if desired - you can also use rice or couscous) and simmer until the pasta is al dente.

  8. Serve the minestrone immediately after cooking the pasta.

  9. Enjoy!