Butternut Pumpkin Soup

Butternut Pumpkin Soup

There is no better time to fall in love with this Butternut Pumpkin Soup. As we experience the transition of the season from autumn to winter, many typical light meals fly out of the window to be replaced with warming, flavoursome comfort foods. Created by @leesupercharged

Makes 2-3 Servings
Total Time 40 Minutes
Difficulty Easy
Container 2.0-litre Container


  • 1 small butternut pumpkin, skin removed and cut into medium-sized chunks

  • 2 cloves of garlic
  • 1 tsp cinnamon
  • 1 tsp fennel seeds
  • 1 Tablespoon olive oil
  • 1 Tablespoon coconut sugar
  • 1 onion quartered
  • 1 cup chicken or vegetable stock
  • ¼ cup coconut milk
  • 1 inch knob of fresh ginger chopped
  • For toppings, hemp seeds, pine nuts, nutritional yeast flakes and herbs of choice.


    1. Heat oven to 220°C and place pumpkin, garlic, spices, ginger, onions and coconut sugar on a baking tray and add olive oil. Roast for about 30 minutes until cooked through.

    2. Remove from the oven and set aside.
    3. Place stock and coconut milk into the Vitamix blender. Add roasted pumpkin mix. Blend on Variable 1 and increase to Variable 10. Blend until smooth, using the tamper to press ingredients toward the blades, for about 5 – 6 minutes.
    4. Season to taste.
    5. Pour into a bowl and top with toppings of choice.

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