Pumpkin Beet Soup

Pumpkin Beet Soup

Warm and hearty, this winter soup is packed with root vegetable goodness that won't just keep you full, but keep you healthy! Beets are rich in vitamins and fiber, which helps improve digestion and heart health, and provides the body with antioxidants. Pumpkin puree, a holiday favorite, can be found year-round and is also a major player in the fiber game. It also contains vitamins A and C, which help boost the immune system.

Better yet, this soup is easy to make and great for the whole family. Personalize it to your likes by adding a hint of cayenne pepper, salt, or curry powder.

Vegan Dairy Free Low Sugar Gluten Free


Nutrition Facts

Recipe: Pumpkin Beet Soup
Servings in this Recipe: 2

Nutrition Facts Per Serving

Calories 430.3

% Daily Value*

Total fat 13.3 g 20.5%

Saturated Fat 3.3 g 16.6%

Trans Fat 0.0 g 0.0%

Cholesterol 0.0 mg 0.0%

Sodium 335.0 mg 14.0%

Total Carbs 69.6 g 23.2%

Dietary Fiber 10.8 g 43.2%

Sugars 12.0 g 0.0%

Alcohol 0.0 g 0.0%

Protein 12.5 g

Vitamin A 102.0%
Vitamin C 116.0%
Calcium 19.8%
Iron 27.9%
Vitamin D 0.0%
Vitamin E 5.5%
Vitamin K 13.7%
Thiamin 22.8%
Riboflavin 12.9%
Niacin 22.5%
Vitamin B-6 50.7%
Folate 39.6%
Vitamin B-12 12.5%
Panto. acid 13.2%
Phosphorus 41.0%
Magnesium 45.9%
Zinc 16.7%
Selenium 4.4%
Copper 34.0%
Manganese 81.3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:


  • Preheat oven to 400 degrees Fahrenheit. Wash and roughly chop beets and potatoes.
  • Place on baking tray with chopped onion and drizzle lightly with oil and salt. Toss and bake for 35 minutes or until tender.
  • Allow to cool and then blend all the ingredients in your NutriBullet Rx Soup Pitcher on the 7-Minute Heated Cycle or in a NutriBullet Tall Cup. Heat soup over stove top until warm.
  • Enjoy!


  • For a richer soup, use vegetable or chicken broth instead of water.

Foods in this Recipe

This Recipe Can Be Made With:

NutriBullet Rx
NutriBullet Rx

Comment by DavidE64080
November 04, 2017
Good question. I'm assuming it's to impart a nicer flavor to the soup than the raw beet would. Essentially roasting the beets with potatoes, onion, and olive oil would give it a less "raw" character. I'm sure they don't really have to be cooked. If you're into the flavor of raw beets and onions, go for it, though I'd eliminate the potatoes. I don't think the starch in raw potatoes is easily digestible.
Why do the potatoes and beets have to be cooked first? Sorry if that's a stupid question, but I'm as new to this as a new-born baby is to oxygen. Thanks!
No Avatar

Thank you for your comment! It is pending approval and should be posted shortly.