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Tomato soup with pumpkin, beans and celery. serve in a white bowl with pumpkin seeds on the side and fresh garlic.
Olivia

Tomato Soup with Pumpkin, Beans, and Celery

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Tomato soup with pumpkin, beans, and celery. A simple plant-forward soup with rich flavor and hearty texture.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Soup
Cuisine: American
Calories: 180
Ingredients Equipment Cooking Instructions Nutrition Notes

Ingredients
  

  • 2 cups tomatoes chopped
  • 2 cups pumpkin cubed
  • 1 cup white beans cooked
  • 2 celery stalks sliced
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 tablespoons olive oil
  • 4 cups vegetable broth
  • 1 teaspoon dried oregano
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons fresh parsley chopped

Equipment

5 Quart Pot
5 Quart Pot
$29.49
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07/07/2026 03:01 am GMT
soup pot with lid

Cooking Instructions
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add onion and celery and cook until softened.
  3. Add garlic and cook for 1 minute.
  4. Stir in chopped tomatoes and pumpkin.
  5. Pour in vegetable broth.
  6. Add oregano, salt, and black pepper.
  7. Bring to a simmer and cook for 25 minutes.
  8. Stir in cooked beans and heat through.
  9. Taste and adjust seasoning if needed.
  10. Garnish with fresh parsley and serve warm.

Nutrition

Calories: 180kcalCarbohydrates: 24gProtein: 6gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 951mgPotassium: 694mgFiber: 5gSugar: 7gVitamin A: 6245IUVitamin C: 21mgCalcium: 81mgIron: 3mg

Notes

• Use ripe tomatoes for deeper flavor
• Blend part of the soup for a creamier texture if desired
• Add chili flakes for extra warmth

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