Smashing Butternut Pumpkin Winter Soup

It’s May and I’m already onto my second cold of the cold season.

I have hay fever, asthma, and a bout of Glandular Fever that seems to amplify all the symptoms tenfold. Being blessed with a plethora of reactive bodily conditions, I've learned how to combat the symptoms pretty well. One of the best ways to relieve myself from sickness is soup and when it comes to a sore throat, Butternut Pumpkin Soup takes the cake.

[Thanks to Taste for this recipe]


  • 1 tablespoon olive oil
  • 1 brown onion, coarsely chopped
  • 2 teaspoons ground cumin
  • 1.2kg butternut pumpkin, peeled, seeded, coarsely chopped
  • 1L (4 cups) Vegetable stock
  • Dollop of natural yoghurt (optional)


  1. Heat oil in deep saucepan over medium heat. Cook onion until golden. Add cumin and cook until aromatic.
  2. Add pumpkin and coat with mixture. Add stock. Simmer until pumpkin is soft (20 mins should be enough). Use a stick blender and blend until smooth.
  3. Ladle soup into bowls, add dollop of natural yoghurt on top. Serve with warmed bread (optional).

There you have it!

More than anything it's just a warm thick broth to soothe your sore throat, but it tastes great too. I always feel better when I've had a shower and sit down to a warm bowl of this soup. Any pumpkin will do the trick, and you don't even need to use onion if you'd rather not. Usually this makes a few servings, so freeze any leftovers in small portions and save it for later to avoid food waste.

Not only this, butternut pumpkin is in season almost all year round, so the produce is fresh and available at any large grocery market. Go to your local farmers market for the best quality organic ingredients.


What you can do

Buy local, fresh and in-season when you shop for fruit and veg

When you buy fruit and veg do the following: choose locally produced, in-season and fresh rather than frozen, don't use plastic bags and avoid any overpackaged items. Do this for a month then try to keep going.

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