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This Pumpkin and Butternut Soup is comforting, super tasty, and on the healthy side of soups! It is gluten free and vegan, plus incredibly easy to make!
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Since we are coming up on Halloween, it’s time to break out the vegan pumpkin recipes! The other day, I went pumpkin picking at a local farm in Dorset where I picked up two nice looking pumpkins.
Whilst in the field picking them, I had a moment of inspiration and thought about doing a pumpkin recipe series where I make a breakfast which is this Pumpkin Oatmeal, lunch which is this soup, dinner which is this Pumpkin Curry with Quinoa and dessert which is this No Bake Pumpkin Pie which all containing pumpkin as the key ingredient.
When thinking about pumpkin recipes, the first thing that sprung to mind was vegan pumpkin soup. I thought soup would be perfect for the lunch part of the series. I combined another wintery veg and came up with a butternut squash, coconut, and pumpkin soup. It’s really comforting, super tasty, and can be frozen down which is perfect for an easy lunch throughout the week.
This was inspired by my Carrot & Coriander Soup as it’s been so popular, and pairs well with this amazing Chickpea Flat Bread recipe.
If you’re looking for more healthy soup recipes then do check out my all my Soup recipes.
Ingredients to make Pumpkin and Butternut Soup
- Pumpkin – is the perfect fall flavour and so delicious in this easy pumpkin soup. If you have any spare do try my Roasted Pumpkin Salad.
- Butternut Squash – pairs well with the pumpkin flavour.
- Olive Oil – is used to roast the pumpkin and butternut squash.
- Chilli Flakes – add a bit of spice.
- Paprika – gives a nice sweetness to this butternut pumpkin soup.
- Salt and Pepper – help to accentuate the flavours and give a little kick.
- Garlic Clove – adds a nice savoury flavour.
- Vegetable Stock – forms the base of the butternut squash and pumpkin soup and gives it a boost in flavour. I also use this in my delicious Mushroom Soup.
- Coconut Milk – gives the perfect creaminess to this dish.
See recipe card for full information on ingredients and quantities.
Substitutions
- Pumpkin – If you don’t have access to a fresh pumpkin, pumpkin puree will suffice. Or you could just make this an all butternut squash soup or swap the pumpkin for sweet potato depending on the season. Or just make my Butternut Squash Soup instead.
- Butternut – Swap for sweet potato.
- Olive Oil – Other oils will also work, but be aware of the different flavour profiles they may bring.
- Garlic Clove – if you don’t have fresh garlic, you can use minced or garlic powder.
Variations
- Spicy – Increase the chilli flakes for a spicier butternut pumpkin squash soup. Or add in some curry powder.
- Deluxe – Take half a pumpkin and roast it and then use that as your bowl to fancy up this dish. You could also top with vegan sour cream, vegan cheese, and/or gluten-free bread crumbs.
- Kid friendly – give your kids something to dip in this soup to make it more kid-friendly. A grilled cheese sandwich or some crackers would be great!
See this Slow Cooker Carrot and Coriander version of this recipe on my website!
How to make Pumpkin and Butternut Soup
Step 1: Firstly, pre-heat the oven to 200C. While it’s preheating, peel, deseed, and roughly chop both the pumpkin and butternut squash into small cubes.
Step 2: Put the cubes onto the roasting tray and top with olive oil, a whole garlic clove, and the spices. Roughly mix everything around so it is evenly covered. Cook for 30 minutes.
Step 3: Remove from the oven. Combine everything into a large blender or cooking pot. Add the stock and coconut milk and blend or mix by hand until smooth.
Hint: If you like your soup to be a little chunkier, stop stirring when it reaches your preference.
Leftovers
Leftover butternut pumpkin soup can be refrigerated in an airtight container for 3-4 days. You could also freeze it for 2-3 months.
Recipe FAQs
Yes! This healthy pumpkin soup has all sorts of great vitamins and antioxidants. On top of that, I use plant-based stock and milk to make it fewer calories than other recipes.
They are very similar in a lot of ways! Butternut squash is a lot sweeter than pumpkin, but they complement each other well. Butternut squash has more vitamins and minerals, but pumpkin has fewer calories and carbs.
Yes! And I highly recommend it! They are flavours that go very well together and are so perfect for fall and winter.
You can, though the flavour won’t be the same. You can boil the pumpkin instead of roasting it.
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Pumpkin and Butternut Soup
Ingredients
- 750 g pumpkin
- 400 g butternut squash
- 2 tbsp olive oil
- 1 tsp paprika
- 1 pinch chilli flakes
- 1 garlic clove
- 1 litre vegetable stock
- 1 can coconut milk
Instructions
- Firstly, Pre-heat the oven to 200C. Now peel, deseed and roughly chop both the pumpkin and butternut squash into small cubes.
- Now add all these into the roasting tray and top with olive oil, whole garlic clove, pinch of chilli flakes, tsp paprika and 2 pinches of salt & pepper. Now just roughly mix around so evenly covered. Place these in the oven for 30 minutes at 200C.
- Remove from the oven, add everything to a large blender or cooking pot. Then add the 1 litre of stock and coconut milk and blend or hand blend until smooth.
Notes
Nutrition
Absolutely delicious! First time making this and love it. I didn’t have paprika so substituted with cumin and tumeric. I’ve even got seconds for tomorrow!
Thanks Emma 🙂 so pleased you enjoyed it!
I made a slight change as I had loads of parsnips, so substituted squash with parsnips. Proper lush! I love your recipes and I’m not vegan or vegetarian but loving trying new things. Thanks
Sound delicious Liz 🙂 thanks for trying it!
Easy, comforting and the perfect way to use up homegrown pumpkins!
Thank you 🙂
haha Lola, give it a try and let me know what you think! 🙂
Butternut squash and coconut I am there!