adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Roast pumpkin minestrone recipe
0 Likes
Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Welcome Fall with our hearty pumpkin minestrone, featuring slow-roasted pumpkin, crunchy kale, and savory tortellini for the perfect autumn comfort dish.
Ingredients:
  • 1.6kg butternut pumpkin, peeled, deseeded, cut into 2cm pieces
  • 125ml (1⁄2 cup) olive oil
  • 2 rindless bacon rashers, finely chopped
  • 2 carrots, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 1 brown onion, finely chopped
  • 3 garlic cloves, crushed
  • 1.5L (6 cups) Organic Liquid Stock Chicken Style
  • 210g can finely chopped tomatoes
  • 400g can borlotti beans, rinsed, drained
  • 100g red or purple kale, stalks removed, leaves torn
  • 600g packet chicken tortellini
  • Finely grated parmesan, to serve
Instructions:
  • Preheat your oven to 200C/180C fan forced. Line a large baking tray with baking paper, then add the pumpkin. Drizzle with 1 tablespoon of oil, season with your favorite spices, and roast for 45 minutes until beautifully tender and golden.
  • In a large saucepan or stockpot, heat 1 tablespoon of oil over medium-high heat. Sauté the bacon, carrot, celery, and onion until soft, about 5 minutes. Stir in the garlic and cook for an additional 30 seconds until fragrant. Pour in the stock and tomato, bring to a boil, then add the beans and most of the pumpkin. Reduce heat to low and simmer for 50 minutes until the pumpkin starts to break up and thicken the soup.
  • Prepare a baking tray with parchment paper. Arrange the kale evenly on the tray. Drizzle with oil. Bake for 5-10 minutes until crispy. Season with salt to taste.
  • Boil the tortellini in a large pot of salted water for 2-3 minutes until al dente. Drain. Heat 2 tablespoons of oil in a frying pan over medium-high heat. Fry half of the tortellini for 2-3 minutes on each side until golden. Place on a paper towel-lined plate to drain excess oil. Keep warm by covering with foil. Repeat the process with the remaining oil and tortellini.
  • Ladle the soup into bowls. Arrange tortellini, kale, and remaining pumpkin on top. Finish with a sprinkle of Parmesan before serving.

Similar Recipes