This Pumpkin and Butternut Soup is comforting, flavorful, and on the healthier side of soups. It’s gluten-free, vegan, and very easy to prepare.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients
- Substitutions
- Variations
- How to make
- Storing & Leftovers
- Recipe FAQs
- Recipe Card
Why this recipe works
This soup brings together the sweet, nutty depth of butternut squash with the earthy, mellow flavours of pumpkin. Roasting the vegetables softens them and concentrates their sweetness, while coconut milk adds a creamy texture without dairy. The result is a warming, colourful soup that freezes well and makes an excellent easy lunch or light dinner.
The recipe is versatile and intentionally simple: a handful of pantry spices highlights the natural flavour of the vegetables, and the method is forgiving — ideal for cooks of any level.
Ingredients to make Pumpkin and Butternut Soup
- Pumpkin – autumn’s signature ingredient; brings colour and subtle sweetness.
- Butternut squash – sweet and creamy, it complements pumpkin beautifully.
- Olive oil – for roasting and adding a silky mouthfeel.
- Chilli flakes – a pinch for gentle heat; adjust to taste.
- Paprika – adds a warm, slightly sweet depth.
- Salt and pepper – to enhance and balance the flavours.
- Garlic clove – roasted with the vegetables for a mellow garlic note.
- Vegetable stock – forms the soup base and boosts savoury flavor.
- Coconut milk – makes the soup creamy and dairy-free.
See the recipe card below for exact quantities and full instructions.
Substitutions
- Pumpkin – use canned pumpkin puree if fresh is unavailable, or replace with sweet potato for a different but complementary sweetness.
- Butternut – sweet potato or other winter squash (kabocha, acorn) will also work.
- Olive oil – any neutral oil is fine; consider avocado or sunflower oil if preferred.
- Garlic – substitute minced garlic or a small amount of garlic powder in a pinch.
Variations
- Spicy: increase the chilli flakes or stir in a little curry powder for extra warmth.
- Deluxe: serve in a roasted pumpkin half and top with toasted seeds, a swirl of vegan cream, or crispy breadcrumbs.
- Kid friendly: pair with toast, grilled cheese, or simple crackers for dipping.
How to make Pumpkin and Butternut Soup
Step 1: Preheat the oven to 200°C. Peel, deseed and roughly chop the pumpkin and butternut squash into small cubes.
Step 2: Toss the cubes on a roasting tray with olive oil, a whole garlic clove, paprika, chilli flakes, salt and pepper. Roast for about 30 minutes until tender and lightly caramelised.
Step 3: Transfer the roasted vegetables to a large blender or pot. Add the vegetable stock and coconut milk, then blend or use an immersion blender until smooth. Warm through before serving.
Hint: For a chunkier texture, pulse less in the blender or mash slightly by hand.
Leftovers
Store leftover soup in an airtight container in the refrigerator for 3–4 days. This soup freezes well for 2–3 months—portion into containers for easy reheating. Reheat gently on the stove or in the microwave, adding a splash of water if the soup is too thick.
Recipe FAQs
Yes. This soup is packed with vitamins and antioxidants from the squash and pumpkin. Using plant-based stock and coconut milk keeps it lighter than cream-based alternatives.
Butternut squash tends to be sweeter and creamier, while pumpkin is lighter in flavour and lower in calories and carbs. They complement each other well in soups.
Absolutely. Combining both gives a balanced sweetness and fuller depth of flavour—perfect for autumn and winter recipes.
Yes, you can boil or steam the pumpkin, though roasting develops more caramelised, concentrated flavours.
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Pumpkin and Butternut Soup
Ingredients
- 750 g pumpkin
- 400 g butternut squash
- 2 tbsp olive oil
- 1 tsp paprika
- 1 pinch chilli flakes
- 1 garlic clove
- 1 litre vegetable stock
- 1 can coconut milk
Instructions
- Preheat the oven to 200°C. Peel, deseed and roughly chop the pumpkin and butternut squash into cubes.
- Place the cubes on a roasting tray. Drizzle with olive oil, add a whole garlic clove, a pinch of chilli flakes, the paprika and salt and pepper. Toss to coat evenly. Roast for 30 minutes.
- Remove from the oven and transfer the roasted vegetables to a blender or large pot. Add the vegetable stock and coconut milk, then blend until smooth. Warm through and adjust seasoning to taste.
Notes
Step-by-Step Photos: Refer to the images above for visual guidance.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat gently and add water if needed to reach your preferred consistency.
To Freeze: Freeze for up to three months. Defrost in the fridge before reheating.
Tips: Top with a drizzle of olive oil, extra chilli flakes, coconut flakes or toasted seeds. If pumpkin is out of season, use canned pumpkin or swap in sweet potato.
Nutrition
Carbohydrates: 31 g |
Protein: 4 g |
Fat: 22 g |
Saturated Fat: 14 g |
Fiber: 3 g |
Sugar: 12 g
