Three Sisters Soup-Native American#EattheWorld

This is a delicious vegan and gluten free soup. I have seen so many recipes of this with poultry, but, decided to skip it. We had this as our light dinner wholesome meal.

Serves 2

½ Cup Packed Roasted Red Pumpkin Puree
1 Small Onion - diced
1 Teaspoon Olive Oil
3 Cloves Garlic - chopped
½ Teaspoon Dried Thyme - I used Fresh Thyme
¼ Teaspoon Black Pepper
A Dash Smoked Paprika Powder
¼ Teaspoon Oregano
½ Cup Tomato Puree
½ Cup Fresh/Frozen Corn Kernels
1 Cup Boiled Pinto Beans
1 Bay Leaf
750 ML Vegetable Stock
Salt to taste
1 Tablespoon Chopped Cilantro Leaves With Tender Stems

Slice the pumpkin in half and scoop out the seeds, then roast at 200°C in a Air fryer for about 20 minutes at . Allow to cool once soft, then scrape out the flesh. Blend until totally smooth (you can use a food processor or blender).
In a large pot heat oil over medium heat sauté onions and garlic until brown. Pour in the stock bay leaf, oregano, thyme, and black pepper, tender coriander/cilantro stems, corn, pinto beans, pumpkin and tomato puree, bring this to a rolling boil. Reduce the flame to low, cover with a lid and allow it to simmer for about 18 to 20 minutes, stirring in between. Add a dash of paprika and coriander leaves. Taste for salt, give it a good stir.
Serve hot..
Labels: Soup, Native American, Eat the World, Corn kernels, Pinto Beans, Vegan, Gluten free, Main course

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Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.


  1. Love the red pumpkin squash used in this 3 sisters recipe. So delicious.

  2. We made very similar dishes this moth - yours looks very nice!

  3. Yummy and comforting. Your soup looks rich and delicious!