Spicy Fall Vegetable Soup

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I came up with today’s soup recipe from the fall vegetables delivered from our local farm. Measurements may not be exact, if you’re a foodie like me, hopefully this recipe will give you some great ideas. Let me know what you think!

Spicy Fall Vegetable Soup

Spicy Fall Vegetable Soup

Print Recipe
Celebrate Fall with this delicious vegetable soup.
Course Main Course
Keyword soup, Vegetarian
Author bettyhakes


  • 2 tbsp Olive Oil
  • 1 small sweet onion diced
  • 1/2 Red pepper diced
  • 2 Carrots peeled & diced
  • 2 cloves garlic peeled
  • 1/2 inch fresh ginger peeled & grated
  • 1 tsp salt
  • 1 tsp fresh ground pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp dried thyme
  • 1 Tbsp tomato paste
  • 32 oz low sodium vegetable broth
  • 14 oz chick peas
  • 1/2 small pumpkin peeled & diced
  • 1 small zucchini diced


  • Crush garlic and ginger with kosher salt in a mortar and pestle until ground. Add spices, salt and pepper
  • Add olive oil to a large sauce pan and heat over medium-high heat. Sautee onion, peppers, carrots, and garlic/ginger mixture until fragrant and onions are translucent.
  • Add tomato paste and mix for about 1 minute
  • Add in vegetable broth, chick peas, pumpkin and zucchini.
  • Bring mixture to a boil, reduce heat to medium low and cook until pumpkin and zucchini are cooked through, about 20-30 minutes. Enjoy!

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