Hayley's Health Foods

Butternut Pumpkin Soup.




nut free


Butternut Pumpkin Soup


  • Butternut Pumpkin (1)
  • Kumara (1)
  • Potato (1)
  • Onion (1)
  • Garlic (2 cloves)
  • Coconut Oil (1 Tbsp)
  • Ground Nutmeg (1 tsp)
  • Rosemary (1 tsp)
  • Vegetable Stock (1L)
  • Sea Salt (pinch to taste)
  • Pepper (pinch to taste)


  1. Dice up all the vegetables.

  2. Bring a large pot to a high heat and add the oil.

  3. And the onion and garlic to the pot and sauté until soft (2-3 minutes).

  4. Add the pumpkin, kumera, potato, nutmeg, rosemary and vege stock.

  5. Stir the vegetables and add more water as desired (this recipe usually makes quite a thick soup).

  6. Bring the soup to a boil and then leave to simmer until all the vegetables are soft and easily break apart (about 25 minutes).

  7. Remove the soup from the heat and blitz with a stick blender until smooth.

  8. Serve with a sprinkling of sea salt and pepper and enjoy!