Beet and Pumpkin Soup

This soup is gorgeous.  Even though it tastes slightly like beets, it’s worth it for the color.  Make sure to buy a vibrant, orange pumpkin.  The brighter the color, the better the flavor.  I tried this recipe with butternut squash, and it just wasn’t the same.  Just, get the pumpkin.


  • 1 Tbsp. olive oil
  • ½ tsp. fennel seeds (optional)
  • ½ tsp. coriander seeds (optional)
  • ½ tsp. cumin seeds (optional)
  • ¼ onion, chopped
  • 2-4 cloves garlic, chopped
  • 1 kuri squash, kabocha squash, or mini orange pumpkin, peeled, seeded, and chopped
  • 1 medium beet, chopped
  • Salt and pepper to taste


  1. Heat the oil in a pot on the stove at medium heat
  2. Add the fennel, coriander, and cumin to gently fry and release aromatics
  3. Once spices are browned, add onion and garlic to sauté
  4. Once the vegetables are soft, add the pumpkin and beet
  5. Stir to incorporate
  6. Add salt and pepper to taste
  7. Cover vegetables with water and cover pot to bring soup to a boil
  8. Boil vegetables for 15 minutes or until they are fork-tender
  9. Blend soup with immersion blender
  10. Garnish with sour cream or yogurt
  11. Serve and enjoy

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