Butternut Squash Soup with Pumpkin Seeds - Best of Hungary

Butternut Squash Soup with Pumpkin Seeds

This deliciously creamy butternut squash soup is bursting with flavor and nutty aromas from a 3* winner pumpkin seed oil, described by the Great Taste judges as having a "most wonderful rich toasted pumpkin seed character".

Wine Pairing: The refreshing minerality of Dobosi Winery's Organic Welschriesling provides a tantalising counterpoint to the soup.





  1. Place the diced vegetables and the garlic cloves on a baking trey, sprinkle with sunflower oil and the pine nuts and bake for 35-40 minutes at 180 Celsius.
  2. Brown the diced onions on sunflower 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.
  3. Remove from the heat and using a blender, pulse the soup until it reaches a smooth consistency.
  4. Serve with a generous sprinkling of the lightly toasted pumpkin seed oil and some toasted pumpkin seeds.
  5. For an even creamier texture, top with some double cream or creme fraiche.


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