Pumpkin Butternut Squash & Coconut Soup

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Since we are coming up to halloween this calls for 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, lunch, dinner and dessert recipes all containing pumpkin.

I haven’t actually used pumpkin in cooking before so I have been really excited to try out some recipes. When thinking about pumpkin recipes the first thing that sprung to mind was soup. I thought soup would be perfect for the lunch part of the series. I combined another wintery veg and came up with a pumpkin, butternut squash and coconut soup. It’s really comforting, super tasty and can be frozen down which is perfect for an easy lunch throughout the week.

Roughly 4-6 portions

Prep: 5-10 mins

Cooking: 45 mins



  • 750g pumpkin (weight after deseeding, peeling and chopping)
  • 400g butternut squash
  • 3 tablespoons olive oil
  • pinch of chilli flakes
  • teaspoon of paprika
  • 2 pinches salt & pepper
  • 1 garlic clove crushed
  • litre of veg stock (good quality)
  • 1 can coconut milk


Firstly pre heat the oven to 200C along with the tray your going to roast the pumpkin and butternut squash in.

Peel and roughly chop both the pumpkin and butternut squash into small chunks.

Now add all these into the roasting dish from the oven and layer with 2 tablespoons olive oil, pinch of chilli flakes, teaspoon of paprika and 2 pinches of salt & pepper. Now just roughly mix around so evenly covered.

Place these in the oven for 20 minutes.

Just before the time is up, heat a pan with 1 tablespoon olive oil and the crushed garlic.

Add the pumpkin and butternut squash straight into the pan and fry for a couple minutes.

Then add the 1 litre of stock and coconut milk, stirring it all together. Bring to the boil and reduce to a simmer for 20-25 minutes.

Simply just blend with a hand blender until smooth and it’s ready to serve.

Tip: I like to top mine with a drizzle of olive oil, coconut flakes, chilli flakes and a pinch more pepper.


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