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Herbst-Minestrone mit Kürbis und Maroni
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5 from 1 vote

Autumn minestrone with pumpkin and chestnuts

A delicious autumn minestrone warms up not only the body but the soul. It obtains a special flavor when adding chestnuts.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins


  • 1 large onion
  • 1 garlic clove
  • 2 Tbsp olive oil
  • 1- 1,2 l 33 – 40 oz. Bouillon
  • 400 gr 14 oz. pumpkin (i.e. butternut)
  • 200 gr 7 oz. chickpeas
  • 100 gr 3.5 oz. kidney beans
  • 100 gr /3.5 oz.) chestnuts
  • 3-5 stems of chard
  • 100 gr 3.5 oz. small noodles
  • Salt
  • Pepper
  • Parsley
  • Vegan parmesan


  • Chop onions and garlic finely
  • Heat up olive oil in a pot, add onions and garlic and sauté them
  • Dice the pumpkin, add it to the pot and sauté it as well
  • If you use frozen chickpeas and beans add them to the pot now – if they are precooked or come in a glass add them later
  • Add the bouillon to the pot (depending on how much you want in your minestrone you can add some more)
  • Cover up and make it simmer at medium heat for 10-15 minutes until the pumpkin dice are soft
  • Now add chestnuts, beans and chickpeas (if they are precooked or come in a glass) and the chard stems
  • Then add the small noodles and depending on their cooking time make it simmer for an additional 7-10 minutes
  • Roughly chop the chard leaves and add them as well
  • Season with salt and pepper
  • Serve the minestrone with fresh parsley and vegan parmesan


Serving: 4g