Pumpkin and Butternut Soup

Pumpkin and Butternut Soup served in two white bowls.

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5 from 4 votes

Roasted pumpkin and butternut squash soup with coconut milk. Creamy, vegan, gluten free and dairy free.

Prep Time10

Cook Time30

Total Time40

Course: Appetizer, Lunch, Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings: portions

Author: James Wythe

Equipment

Ingredients

750 g pumpkin peeled and deseeded; a small pumpkin sold for eating
400 g butternut squash peeled and deseeded
2 tbsp olive oil
1 tsp paprika
1 pinch chilli flakes
1 garlic clove
1 litre vegetable stock gluten free; if using Marigold bouillon powder, 4 level tsp (20g)
1 can coconut milk 400ml can

Instructions

Heat the oven to 200C (180C fan, gas 6). Peel and deseed the pumpkin and butternut squash and cut them into small cubes, about 2cm.
Add the cubes to the roasting tray with the olive oil, whole garlic clove, pinch of chilli flakes, tsp paprika and a pinch of pepper. Mix so everything is evenly covered, then spread in a single layer (use two trays if needed so they roast instead of steam). Roast for 30 minutes, turning halfway, until the edges are golden and a knife slides in easily.
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. Taste before adding salt at the end.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Cool the soup within 2 hours (split it into smaller containers to cool faster), then keep it covered in the fridge for up to 2 days.

To Freeze: Cool it first, then freeze in portions for up to 3 months. Defrost overnight in the fridge and eat within 24 hours. Reheat in a pan or the microwave, stirring, until steaming hot all the way through. Only reheat it once. You may need to add some water to get the soup to your preferred consistency. Save it in individual serving containers for a quick and easy lunch!

Tip 1: I like to top my pumpkin squash soup with a drizzle of olive oil, coconut flakes, chilli flakes and a pinch more pepper.

Tip 2: If you want to enjoy this outside of pumpkin season, use a can of pumpkin purée instead or swap for sweet potato.

Tip 3: To really impress, save the outside of the pumpkin and roast it alongside of the innards. Serve the soup inside the pumpkin!

Tip 4: Let the soup cool for 10 minutes before blending, and never fill a jug blender more than half full. Too thick? Stir in a splash of hot water or stock. Too thin? Simmer it uncovered for 5 to 10 minutes.

Nutrition