Butternut Squash Soup with Pumpkin Seeds

Butternut Squash Soup with Pumpkin Seeds

How to better celebrate Pumpkin Day than with a recipe using our 3 star winning lightly toasted pumpkin seed oil, described by the Great Taste judges as having a "most wonderful rich toasted pumpkin seed character". This simple recipe makes for a delicious creamy and warming butternut squash soup, sprinkled with roasted pumpkin seeds for a dinner that is bursting with flavor and nutty aromas.


900g butternut squashed, peeled, de-seeded and diced

1 medium sweet potato, peeled and diced

3 medium carrots, peeled and diced

handful of pine nuts

handful of pumpkin seeds

1 medium brown onion, diced

3 garlic cloves, peeled

vegetable stock pot

750ml water


black pepper

Lightly Toasted Pumpkin Seed Oil


Place the diced vegetables and the garlic cloves on a baking trey, sprinkle with olive oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.

Brown the diced onions on some olive oil in a large saucepan, then add the roasted vegetables, the stock pot and the water. Season with salt and black pepper, and bring to a boil.

Remove from the heat and using a blender pulse the soup until it reaches a smooth consistency.

Serve with a generous sprinkling of the lightly toasted pumpkin seed oil and some toasted pumpkin seeds.

For an even creamier texture, you may wish to add some double cream or creme fraiche.


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