Butternut Pumpkin Soup with Crispy Pumpkin Seeds
PREP 15 MIN•COOK 45 MIN
When the leaves start to fall, add Dan's warming spiced butternut squash (pumpkin) soup to your midweek dinner rotation – then enjoy the leftovers for next-day lunch. You can easily double the recipe to make a week's worth of meals or feed the clan.
Number of servings
1 tsp olive oil
1⁄2 onion diced
1 garlic clove minced
500g butternut squash peeled & cubed, seeds reserved & rinsed clean
salt & pepper, to taste
1⁄8 tsp ground cumin
1⁄8 tsp ground coriander
1⁄8 tsp ground cinnamon
3 cups (750ml) vegetable stock
1⁄4 bunch of fresh flat leaf parsley roughly chopped
150g sourdough baguette (or gluten free) warmed
Crispy Pumpkin Seeds
1 tsp olive oil
pinch ground cumin
Preheat oven to 190°C/fan 170°C/gas 5 and line a baking tray with baking paper.
Heat a large stock pot over medium-low heat and drizzle in olive oil. Add onion and garlic and sauté for 5-6 minutes.
Add pumpkin cubes and stir to coat in oil and season with salt, pepper, cumin, coriander and cinnamon. Continue to cook stirring spices through in the mixture for about a minute until fragrant.
Stir in stock, bring to the boil, then reduce to a simmer, cover and cook for 25-30 minutes, or until pumpkin is fork-tender but not mushy.
Meanwhile, roast pumpkin seeds. Combine rinsed and dried pumpkin seeds with oil, salt, pepper, cumin and cayenne. Spread in an even layer on baking tray and roast for 10-15 minutes or until seeds are golden and fragrant. Keep a close eye on them so they don’t burn!
Once pumpkin is cooked through (but not mushy), turn off the heat and let the mixture cool for 5-10 minutes.
Puree soup with an immersion blender or carefully transfer to a blender and puree on high until smooth. Return to saucepan and bring to a gentle simmer to warm through.
Top with parsley and toasted pumpkin seeds and serve with sourdough.
1641 kJ / 392 cals
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