Smooth, velvety, and naturally sweet, this pumpkin and butternut squash soup is the essence of autumn comfort. Perfectly balanced with herbs and spice, it’s simple to make and full of seasonal warmth.
Ingredients (for roughly 4 servings):
750 g pumpkin (peeled, deseeded, cubed)
400 g butternut squash (cubed)
2 tbsp olive oil, 1 tsp paprika, a pinch of chili flakes, 1 garlic clove
1 litre vegetable stock
1 can coconut milk
Method Overview:
- Roast the pumpkin and squash (200 °C) with olive oil, garlic, paprika, chili flakes, salt and pepper for 30 minutes
- Blend roasted vegetables with vegetable stock and coconut milk until smooth
- Storage:
- Refrigerate for 3–4 days, or freeze for up to 2–3 months. Reheat gently when ready to serve
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Serving suggestions:
Garnish with olive oil, coconut flakes, chili flakes, or serve straight from a hollowed-out pumpkin for a festive touch
