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–+ servings
Pumpkin and Butternut Soup served in two white bowls.
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5 from 4 votes

Pumpkin and Butternut Soup

A comforting pumpkin soup that's easy to make and packed full of colour and flavour
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer, Lunch, Side Dish
Cuisine: British
Diet: Gluten Free, Vegan, Vegetarian
Servings: 4 portions
Author: James Wythe
Cost: £4

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

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: Store in an airtight container in the fridge for 3-4 days. Reheat in a pot/pan over a low heat until piping hot or in the microwave. You may need to add some water to get the soup to your preferred consistency.
To Freeze: Freeze in an airtight container for up to three months. Defrost in the fridge before reheating it. 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 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!

Nutrition

Calories: 326kcal | Carbohydrates: 31g | Protein: 4g | Fat: 22g | Saturated Fat: 14g | Fiber: 3g | Sugar: 12g