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Pumpkin and Red Beet Soup
30 minutes
Warm and flavorful soup on a fall evening is one of the coziest things that comes to mind when thinking about this time of year. A lot of the time people think warm and cozy means you have to eat warm and not so healthy comfort food- but that is not the case. You can still enjoy a rich and flavorful soup cuddled up on the couch while keeping your health in check. This soup uses our red beetroot superfood powder, which has great heart and cardiovascular benefits! Go ahead, cuddle up and indulge!


  • 2 Tbsp Light Olive Oil
  • 2 Cups Pumpkin Pulp (the stringy innards you scoop out and separate from the seeds when carving a pumpkin) or Chopped Pumpkin Flesh
  • 1/2 White Onion, Finely Chopped
  • 2 Garlic Cloves, Minced
  • 1/2 Leek, Finely Chopped
  • 3 Cups Organic Vegetable Broth
  • 1/3 Cup MRM Red Beet Superfood Powder
  • Sea Salt To Taste
  • 1 Tbsp Fresh Sage, Roughly Chopped


  • Prepare the vegetables as instructed. *Chefs tip - Smaller pumpkins are more flavorful than large. If using the flesh or pulp of a large pumpkin then we recommend you replace 1 cup of pulp with chopped butternut squash for added flavor.
  • Bring a medium sized pot to a high heat and add the light olive oil. Reduce to a medium heat, add the onion, garlic, and leek. Gently cook for 2-3, minutes being careful not to brown.
  • Add the chopped pumpkin/squash and continue to cook for 2-3 more minutes.
  • Add the organic vegetable broth and bring to a boil. Reduce heat and allow it to simmer for 10-12 minutes, until the pumpkin is tender.
  • Transfer to a blender and blend on high for 2 minutes. Add the red beet powder, chopped sage, and sea salt to taste. Blend for another minute and serve.

Nutrition Information


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* These statements have not been evaluated by the food and drug administration this product is not intended to diagnose, treat, cure, or prevent any disease.

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