Go Back

Three Sisters Pumpkin Soup

This cozy, hearty soup celebrates the “Three Sisters” — corn, beans, and squash — which were traditionally grown together by many Indigenous peoples of North America, including the Lakota Sioux.
It's versatile in that it can be made as a quick preparation soup on the stovetop (30 minutes) or in a slow cooker when you need it made ahead of time (2-6 hours). My variation also makes it versatile for vegans or meat lovers alike.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 4
Course: Main Course, Soup
Cuisine: American

Ingredients
  

  • 1 tbsp Olive Oil
  • 1 14 oz package Smoked Sausage (like Echrich Skinless), diced into 1/4" pieces (Optional)
  • 1 small Yellow Onion, finely chopped
  • 1 large Carrot, peeled and finely chopped
  • 1 Red Pepper, finely chopped
  • 1 15 oz can Pumpkin Puree
  • 1 15 oz can Cannellini Beans, drained and rinsed
  • 1 7 oz can Lima Beans, drained and rinsed (or 1 cup frozen)
  • 1 11 oz can Mexican Corn, undrained (or 1 cup frozen)
  • 1 15 oz can White (or Yellow) Hominy, drained and rinsed
  • 1 tbsp Chili Powder
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 tbsp Better Than Bouillon (Chicken or Vegetable) [or sub chicken stock for water and bouillon]
  • 3-4 cups Water (use the water from rinsing pumpkin and corn cans)
  • 1/4 cup Heavy Cream (Optional)
For Serving
  • Cornbread, Crescent Rolls, Crusty Bread

Equipment

  • 1 Medium Skillet and Slow Cooker OR 1 Large Saucepan
  • 1 Cutting Board
  • 1 Knife
  • 1 Can Opener
  • 1 Strainer

Method
 

  1. SLOW COOKER:
    Add 1 T. Olive Oil to large skillet over medium high heat. Sauté sausage until lightly browned, about 3 minutes. Transfer the sausage to the slow cooker using a slotted spoon (to keep the oil in the pan for the veggies).
    Add the veggies to the now empty skillet and cook for about 5 minutes until they start to brown. Add them to the slow cooker.
    STOCKPOT:
    Add 1 T. Olive Oil to large stockpot over medium high heat. Sauté sausage until it just starts to brown then add all the veggies to the pot and continue to cook for about 5 minutes until it all starts to brown.
  2. Add all ingredients (except the Heavy Cream) into the slow cooker or saucepan and mix well.
  3. SLOW COOKER:
    Cook on high for 2-4 hours or low for 4-6 hours.
    STOCKPOT:
    Bring to a boil then turn down the heat and simmer for 15-30 minutes.
  4. Add in Heavy Cream (if using) and stir to combine.
  5. If you like, serve with cornbread, Crescent Rolls, or crusty bread.

Notes

  • The point of finely chopping the onion, carrot, and pepper is that they are a flavor base and we want them to melt into the soup instead of being a prominent part of the soup. This allows the beans to stand out as they should.