Fall Harvest Vegetable Soup Recipe

+ 6 cups vegetable stock
+ 1 big onion, thinly sliced
+ 3 garlic cloves, minced
+ 1 inch / 2.5 cm fresh ginger
+ 2 tbsp olive oil
+ 1 medium sweet potato, roughly chopped
+ 2 carrots, roughly chopped
+ 1 medium butternut squash, peeled, seeded and diced
+ 1 cup pinto beans, cooked (learn here how to soak and cook beans and legumes)
+ 2 cups watercress, chopped
+ 1 tsp cumin
+ sea salt and freshly ground black pepper, to taste
+ roasted pumpkin seeds (pepitas), to serve

Add the olive oil to a soup pot and saute the onions, garlic, and ginger over medium-high heat for about 2-3 minutes.

Pour in vegetable stock, bring to a boil, then add sweet potato, carrots, butternut squash, and beans. Reduce heat and simmer until cooked, about 15-20 minutes.

Puree soup using an immersion blender and season with cumin, salt, and pepper.

Bring to a boil, then stir in the watercress and remove from heat. Garnish with pepitas and enjoy!