Creamy butternut squash/pumpkin soup


This simple, delicious recipe is inspired by my mother-in-law’s pumpkin soup (in Australia they don’t call it squash) and was the first time I’d ever had it. Since then, I’ve had pumpkin soup at a few different restaurants and other places, but I prefer the simplicity of this recipe. Many pumpkin soups have so many spices you lose that beautiful, earthy pumpkin flavor – in this case the combination of pumpkin, onions, carrots and zucchini provides almost all you need and extra spices are minimal. Let the veggies be the stars for once!

What to put in pumpkin soup


2 tsp olive oil
2 medium onions, diced
2 gloves garlic, finely chopped
1 kg butternut squash (pumpkin), peeled and chopped
2 large carrots, chopped
600 ml chicken or vegetable stock
1 medium zucchini, chopped, skin on
1 bay leaf
1 tsp dried oregano
1/4 tsp nutmeg
1/4 tsp cumin
salt and pepper, to taste
125 ml whipping cream or heavy cream


1) In a large soup pot, heat oil and sauté the onions on low until translucent, about five minutes.

2) Add the pumpkin, carrot and stock and bring to a boil.

3) Bring down to a simmer and add the zucchini, bay leaf and oregano and spices.

4) Put on the lid and let simmer 20 minutes or until pumpkin splits easily with a fork.

5) Add to the blender, a few scoops at a time, and puree until smooth.

6) Return to the pot, add salt and pepper and  let simmer on low heat for a further 10 minutes with the lid off.

7) Stir in cream just before serving or just drizzle on top of each individual bowl.

This thick, creamy soup is perfect on a cold day, especially when served with crusty bread for dipping.

pumpkin soup

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