Vegetable Soup with Pumpkin Seed Pesto


By: This Cookin Dad

Course: Main Dish

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours, 30 minutes

Makes 8 Servings


  • 1 box Dreamfields Elbows

Vegetable Broth (See note):

  • 1 gallon frozen vegetable scraps peels, tops, roots, etc.

  • 12 cups water

  • 2 teaspoons kosher salt

  • 1 tablespoon peppercorns


  • 1 cup carrot tops packed

  • 1/4 cup roasted pumpkin seeds unsalted

  • 1/4 cup olive oil plus 2 tablespoons

  • 1/3 cup Parmesan cheese grated

For Topping

  • salt

  • pepper

  • shredded and thinly sliced vegetables radishes, carrots, cabbage, cilantro, green onions, etc.)


  1. To make vegetable broth, in large stock pot or Dutch oven, combine vegetable scraps, water, 2 teaspoons kosher salt, and the peppercorns. Bring to boil. Reduce heat to low; simmer 2 hours. Strain and reserve broth.

  2. Meanwhile, to make Carrot Top and Pumpkin Seed Pesto, combine carrot tops and pumpkin seeds in food processor; chop completely. Slowly drizzle in olive oil; process until all of oil is incorporated. Add cheese and season with salt and pepper, as desired. Process until smooth.

  3. To serve, prepare pasta according to package directions. Divide pasta among 8 bowls. Pour 1 cup hot vegetable broth over pasta. Top with 1 tablespoon pesto. Garnish with desired vegetables.

Nutritional Information

(1/8 of recipe prepared with 1/4 cup sliced radishes, 1/2 cup shredded carrots, 1/4 cup shredded red cabbage, 1 sliced green onion, 1/4 cup chopped cilantro):

  • 310 Calories

  • 9 g Protein

  • 36 g Carbohydrates

  • 16 g Total Fat

  • 3 g Saturated Fat

  • 4 mg Cholesterol

  • 580 mg Sodium

  • 5 g Dietary Fiber

Note: 8 cups low-sodium vegetable broth, heated, can be substituted for the homemade vegetable broth.

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