Fall Harvest Vegetable Soup Recipe

Ingredients

• 6 cups vegetable stock
• 1 big onion, thinly sliced
• 3 garlic cloves, minced
• 1 inch / 2.5 cm fresh ginger
• 2 tbsp olive oil
• 1 medium sweet potato, roughly chopped
• 2 carrots, roughly chopped
• 1 medium butternut squash, peeled, seeded and diced
• 1 cup pinto beans, cooked (learn here how to soak and cook beans and legumes)
• 2 cups watercress, chopped
• 1 tsp cumin
• sea salt and freshly ground black pepper, to taste
• roasted pumpkin seeds (pepitas), to serve