A thick and creamy vegan pumpkin soup that kids go crazy for.
I LOVE this soup. It’s thick, tasty and really easy to make. Serve it up with some chunky wholegrain bread or fresh sourdough for an healthy family dinner. And because it’s simply vegetables, you won’t feel guilty indulging in this swoon-worthy chocolate mug cake.
Nothing beats a hot soup on a cold night.
Except maybe a whisky by the fire. And the kids all asleep in bed. Yeah. Definitely that.
Other than that, though. Nothing beats it.
Pumpkin soup is always a hit. I know it’s basically pumpkin and the little voice inside my heart knows that at least one of kids should despise this dinner. But they don’t. Even the fussy ones love it.
And I think I know why.
Number 1. It’s smooth. So no lumps. My experience is that Fussy kids hate lumps (and greens, and crunch, and anything served when you go to dinner).
Number 2. Coconut cream makes everything taste like a treat. It doesn’t take a lot (so don’t panic if you’re not a fan of that coconut taste). Even two spoons of coconut cream transform this soup into a ‘cream of’ kind of soup as opposed to simply being pureed pumpkin in a pot.
How to Get your Kids to eat Butternut Pumpkin
This is that recipe that will give you an easy win if you’re struggling to get your kids to eat pumpkin. The texture is kid friendly and butternut is a mild tasting, sweet pumpkin/squash. Serve it with buttered wholemeal toast slices for dipping.
HOW TO MAKE BUTTERNUT PUMPKIN SOUP
- STEP 1. Cut up your vegetables. Peel and chop your butternut into 1/2 inch pieces. The smaller you cut them at this stage,the faster they will cook. Finely chop your onion and garlic. If you want to sneak in a few extra vegetables, then FYI – carrots and sweet potato go undetected in this soup.
- STEP 2. Fry your Veggies. This adds an extra depth of flavor to the soup and it’s a trick I learned from a friend of mine. It’s definitely worth the effort.
- STEP 3. Add your vegetable stock. You will need at least 4 cups of stock. If you find the soup is too thick later on, then feel free to top up with a little more stock or hot water. Let the soup simmer for 15 minutes until your pumpkin is soft.
- STEP 4, Blend until smooth. There are a couple of ways you can do this. Either using a handheld stick blender or by transferring the soup (in batches) to your blender. The first option is alot easier, so if you make soup often, definitely look into getting yourself of these bad boys.
Freezing your Butternut Pumpkin Soup
Let your soup cool completely before pouring into freezer proof bags or dishes. You can freeze for up to 3 months. When you are ready to eat it, simply thaw and reheat in a pot or in the microwave. In my opinion, the quality of the soup stays the same.
Clean Eating Butternut Pumpkin Soup (Vegan)
- 1 large Butternut Pumpkin
- 1 Onion finely diced
- 2 cloves garlic
- 4 cups Vegetable Stock
- 1 tablespoon coconut oil (or olive oil)
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ cup coconut cream
Peel and chop up your Vegetables.
- Chop your butternut into 1/2 inch chunks. Finely dice your onions and chop up your garlic cloces.
Fry your Vegetables.
- In a large pot, heat up your coconut oil. Add your onions and fry for around 2 - 3 minutes until softened. Add your pumpkin pieces and garlic. Fry for 4 - 5 minutes until the pumpkin starts to brown a little. Stir to prevent sticking to the bottom of the pot.
Add your Stock & Seasoning
- Pour in your vegetable stock and add salt, pepper and thyme. Bring to the boil.