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Fall Harvest 3 Sisters Soup

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The three "sisters" in this delicious easy soup recipe are the three key ingredients: corn, squash and beans. In this Fall Harvest 3 Sisters Soup recipe, all three come together to form a thick and hearty soup that's more like a stew than the soups you're used to serving. This tasty soup incorporates tons of tasty flavors and ingredients including lima beans, white beans, corn, red pepper and more, so you can enjoy this delicious fall-ready soup as a meal in and of itself. It's sure to fill you up on a cold autumn day!


To make your own Easy Homemade Pumpkin Puree, check out this step-by-step how to guide.



Preparation Time20 min

Cooking Time25 min


  • 2 1/2 cups pumpkin puree (see recipe below in Notes section)
  • 1/2 cup cream
  • 1 onion, chopped
  • 4 cups chicken or vegetable stock
  • 1 tablespoon mild chili powder
  • 1 teaspoon thyme
  • 1 cup white beans, cooked
  • 1 cup frozen lima beans
  • 1 cup brown rice, barley, or other cooked grain
  • 1 cup fresh or frozen corn kernels
  • 1/2 cup red or yellow bell pepper, chopped (optional)
  • salt and pepper, to taste


  1. Bring 1/4 cup of stock to a boil and add onions. Cook for 5 - 10 minutes, or until onions are translucent.
  2. Stir in the rest of stock, the seasonings and the white beans. Simmer gently for 5 minutes.
  3. Stir the pumpkin puree into the soup along with the cream. Stir until combined.
  4. Add lima beans, corn, bell peppers (if desired) and grains; simmer 10 minutes or until beans and corn are tender. Serve while hot.


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This is such a unique pumpkin soup recipe because of the added ingredients. Usually, pumpkin soup is basically just pureed pumpkin with spices but the beans and corn add some texture and flavor! This is actually more of a pumpkin stew without any meat but with all of the extra ingredients!

This soup recipe looks really yummy! I was surprised to see pumpkin puree as ingredient in this recipe but i bet it gives really great taste and a nice thick and creamy texture too! This would be a very tasty fall o winter recipe, especially for Thanksgiving or any special holiday dinner! Can't wait to try this one!

What kind of cream are you suppose to use? I am thinking half and half but I just want to be sure.

Yes, I would think the recipe was written to be made with half and half, but you could really substitute any cream or even milk or non dairy such as coconut milk/cream or almond milk. The heavier the cream you use, the creamier the soup will be, but really you could adapt this recipe in many ways to suit any diet!


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