Autumn Harvest Veggie Soup

Autumn season is finally here, and it’s my favorite season! I like the cool weather, the colorful leaves, and the fall-inspired flavors of pumpkin, cinnamon, and more.

In this post, I wanted to share the first soup recipe in my website that’s perfect for this season called the Autumn Harvest Veggie Soup!

This hearty-filling soup has warm-colored veggies of carrots, beets, kabocha squash/butternut squash/pumpkin, and corns along with shrimp and scallop as protein, topped with chopped green onion and cilantro as a finishing touch.

You’re welcome to know more about the benefits of some ingredients within this soup in the following:

This recipe is inspired by my mom, who made it a few times per week for me and my sister. It was one of the recipes that my mom can find in the fridge and just chop, cook, and voilà. No recipe, just creativity based on what’s available. How impressive!

It’s one of my favorite soups that I could eat it every week because of its nutritious content from the assorted veggies. It has a vibrant dark red/purple color from the beets with a natural sweetness from the veggies, which makes it comforting and nourishing to eat during the cold season.

Recipe

Yield: 4-6 servings

Prep Time: ~25-30 minutes

Cook Time: ~20-25 minutes (Classic); 15 minutes (IP)

Ingredients

3 carrots, 1-in chopped cubes
3 beets, 1-in chopped cubes
1/2 medium-sized kabocha squash
2 corns, about 1-in chopped
1/2 lb shrimp (fresh or frozen)
2-3 garlics, minced
1 tbsp neutral oil (preferably olive or avocado oil)
6 cups water; 5 cups water (for Instant Pot version)
1 tsp salt
1/2 tsp black pepper
1 tsp mushroom seasoning (optional)
1/2 cup green onion/scallion (garnish)
1/2 cup cilantro (garnish)

Instructions

* referred to the Notes section

Classic version

1. Cut all the veggies (carrots, beets, kabocha squash, and corn) about 1-in cubes, including green onion and cilantro
For the beets, put them in the steamer for 20-25 min until it can be pierced through with a fork*

2. Peel & devein the shrimp (if using fresh) or defrost the shrimp (if using frozen). Cut them into into dice-sized pieces*

3. In the pot, turn on to medium-high heat and then add neutral oil of choice and minced garlic. Once the oil is heated and the garlic becomes fragrant (garlic starts sizzling), add the shrimp to cook until they change color

4. Fill water to half of the pot and then add all of the veggies in. Cook it for 15-20 min until the veggies are soft*

5. In the midst of cooking, add salt, black pepper, and/or mushroom seasoning

6. Turn off the heat and garnish with green onion and cilantro

7. Serve with either rice or by itself & enjoy!

Instant Pot version

1. Press Sauté button for 5 min. Add minced garlic and oil. Heat it until the garlic is fragrant and sizzling

2. Add shrimp and mix them until cook through

3. Add chopped veggies and water into the pot

4. Add salt, black pepper, and/or mushroom seasoning

5. Cancel Sauté setting and closed the lid. Press Pressure Cook button for 5 min. Once the cooking time is up, let it natural release for 5-10 min

6. Open the lid and it’s done! Put it in the serving bowl and garnish with green onion & cilantro. Enjoy!

Notes

You can substitute shrimp with either 1-16 oz firm tofu, cut into 0.5 in cubes as a vegetarian option OR 1/2 lb scallop itself or add 1/2 lb of it with the shrimp.
You can substitute kabocha squash with either butternut squash or pumpkin.
Since beets take longer to cook than the other veggies, it’s best to steam them until they’re soft before adding with the rest into the pot (Classic version only). Without steaming, the cooking time will take longer about 25-30 min vs. it would take 15-20 min to cook with steamed beets. On the other hand, you don’t have to steam for the Instant Pot version.
To make it easier to cut the kabocha squash, bake 400 degrees Fahrenheit for 15 min beforehand
If you notice the soup is reduced while it is simmering before the veggies become soft, then add 1/2-1 cup if needed.

Autumn Harvest Veggie Soup