(Makes 6-8 portions, prep time 30 minutes)
There’s nothing quite like the comforting feeling of warm soup on a chilly day. Last night, I decided to whip up a delightful pumpkin soup using a beautiful butternut squash and a medium-sized pumpkin I had on hand. This recipe is flexible—perfect for using up whatever veggies you have in your fridge! I found a big potato that needed to go, a little bit of potato always gives a nice, slightly thicker and creamy texture that compliments pumpkin)
What you’ll need
sharp knife
Peeler (Thanks to my grandma, I have a huge one from Tupper Ware, makes peeling pumpkins a breeze)
Spoon to remove the seeds
Big pot (I use cast iron cast ones because they are so versatile easy to clean and don’t leak chemicals into the food) I do also bake my GF breads in them!)
If you want to add some rice, I highly recommend investing in a rice cooker. Perfect fluffy rice. Every. Single. Time.
You can find all my favorite kitchen tools on my page! Most recipes are made with at least one of them every time. Head over to my favorite cookware page and see what you might need in your kitchen, to save a lot of time prepping food for you or the family.
Ingredients:
1 medium butternut squash
1 medium pumpkin
A bunch of carrots (5-6)
1 medium sized onion
1 thumb-sized piece of ginger (the secret star of this soup!)
1 medium potato (optional)
1 tablespoon olive oil
1 tablespoon butter or ghee
Approximately 1 liter of vegetable stock (homemade because it’s SO much better than store bought and I use it in almost all of my dishes)
Salt and pepper to taste
A squeeze of lemon (optional)
1 cup organic coconut milk (optional, omit if you have dietary restrictions)
Instructions:
Prepare the Vegetables:
Start by peeling and cutting the ginger and carrots.
Cutting pumpkins (no need to peel the skin of) can be quite a challenge, so if you have a strong partner around, don’t hesitate to enlist their help! Cut the pumpkin in half, scrape out the seeds, and discard them.
Peel the butternut squash and potato with a sturdy peeler (makes such a difference!) , then chop everything into chunks. Place all the veggies in a large bowl.
Sauté the Vegetables:
In a big pot, heat the olive oil and butter over medium heat until sizzling.
Add the chopped vegetables to the pot and stir every couple of minutes, allowing them to cook for about 10 minutes until they start to brown and become fragrant.
Pour in about 1 liter of your homemade (or if you prefer store bought) vegetable stock.
Cover the pot and let it simmer for about 30 minutes, or until all the vegetables are tender and your kitchen is filled with the irresistible aroma of fall.
Blend the Soup:
Once the vegetables are cooked through, use a hand held blender to puree the mixture until smooth and creamy.
Season to Taste:
Add salt and pepper to taste. If you like, you can also add a squeeze of lemon for brightness and a cup of organic coconut milk for creaminess. (I’m avoiding coconut at the moment, so I leave it out, but it’s a delicious addition!)
Tip: Cook your favorite rice (we love organic, short grain brown rice) in your rice cooker when starting to prepare the soup and serve together when the soup is ready.
This soup is a family favorite—my kids love it so much that they always want to take the leftovers to school the next day. It’s a hearty, nutritious meal that warms the soul, and I hope you enjoy it just as much!
Extra tip: When using coconut milk, always opt for organic and carefully check the ingredients. Avoid brands that contain gums, preservatives or ingredients you can’t pronounce—coconut milk should only contain water and coconut. You’ll be surprised how difficult it can be to find one with fewer ingredients once you start looking.
Have fun and let me know how it went!!
xx
Mandy
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