UntrainedChef
Vegetable Soup with Pumpkin and Risoni - soup, vegan recipe

Vegetable Soup with Pumpkin and Risoni

40 min
2 portions

Warming, filling, and ready in under 40 minutes. Swap the risoni for leftover cooked rice or barley if that's what you've got.

Instructions

  1. 1

    Finely chop the onion and garlic, then dice the potatoes and pumpkin. Sauté the onion and garlic in a large pot over medium heat until soft and translucent. Add the pumpkin, potatoes, and vegetable stock, bring to a boil, then let it simmer for about 10 minutes — until the potatoes are tender.

  2. 2

    Meanwhile, cook the risoni according to the package instructions.

  3. 3

    Once the potatoes are done, stir in the cooked risoni and fresh spinach, then scatter the chopped parsley over the top and serve.

Per average serving

313
Calories
kcal
8.8
Protein
g
53.2
Carbs
g
8.5
Fat
g
4.1g
Fiber
8.1g
Sugar
118mg
Sodium

Tips from the kitchen

  • Cut the potatoes and pumpkin into similar-sized cubes, around 2 cm, so they finish cooking at the same time. If the pumpkin pieces are much smaller they'll fall apart before the potatoes are tender.
  • That's only 1 dl of stock going into the pot, so the soup stays thick and almost stew-like at first. The pumpkin and potatoes give off their own moisture as they simmer. If you want it looser, add a splash more stock or water near the end.
  • Cook the risoni in a separate pot and stir it in right before serving. Letting it sit in the soup for ages means it keeps drinking up liquid and turns mushy.
  • Check the potatoes with a fork after 10 minutes. They should slide off easily. If your cubes ran bigger, give them a few more minutes before adding the risoni and spinach.
  • The spinach only needs the heat of the pot to wilt down, so add it off the boil and stir until it collapses. No need to cook it hard.

Ways to vary it

  • Swap the risoni for leftover cooked rice or barley, as the recipe notes. Barley gives it a bit more chew if you're after that.
  • A pinch of chili flakes or some grated ginger sautéed with the onion is a nice option if you like a bit of warmth against the sweet pumpkin.
  • Stir in a splash of coconut milk at the end for a rounder, creamier version. Keeps it vegan too.

Storage & leftovers

Keeps in the fridge for up to 3 days in a sealed container. It freezes fine, but the risoni goes soft, so freeze the soup base on its own and add fresh-cooked risoni when you reheat. Warm it gently on the stove with a little extra stock or water, since it thickens as it sits.

What to serve with it

A slice of crusty bread or a warm flatbread to mop up the bowl is all it needs. A little olive oil drizzled on top doesn't hurt either.

UC
By Untrained ChefPublished 23 April 2026 · Updated 11 July 2026

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