Sunday, 28 February 2016

Butternut Pumpkin Soup

pumpkin soup food photography

This is by far one of the easiest health conscious meals I have created in my cooking life to date. I made sure to use good quality organic stock and no added salt as I also planned to serve this to Baby Noor. For the velvety smooth consistency, a hand blender is this soup's best friend. It really makes it so easy and less mess than using large blender. This soup is actually my husbands favourite, which is a bonus for me as its so simple to make. A win win all round!


  • 1 medium size butternut pumpkin
  • 3 medium size brown onions
  • 1 Kallo organic onion or vegetable stock cube (or you can use homemade stock)
  • generous pinch of pepper
  • generous pinch of turmeric
  • cream or yoghurt to serve
  • 2 tbsp olive oil
  • 2 tbsp coconut oil (preferably organic)
  1. Peel and slice the onions into 1/2 inch thick rounds. Peel and cut pumpkin into chunks. You don't need to be too neat just make sure they are all around the same size.
  2. Heat the olive and coconut oil in a medium size pot and once hot, throw in the onions. Let the onions reduce in size slightly and then add the pumpkin. You want to get a nice golden edge on the pumpkin if possible.
  3. Add the stock cube and turmeric and stir to combine. Then add enough boiling water so that it just reaches the top of the pumpkin. I used just under 1 litre. If you are using homemade stock, you can add this in instead. 
  4. Simmer over gentle heat until pumpkin has softened. Turn off heat and use a hand blender to create a smooth soup. Season with salt and pepper to your liking. 
  5. You can serve this with a dollop of double cream and with some homemade garlic bread. 
Next time, I think I'll attempt a Thai flavour with coconut milk and some fresh red chilli! 
I hope you like this recipe! Leave me a comment below or tag me on Instagram with your lovely soups!