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Healthy Vegetarian Foods

Butternut & Pumpkin Soup

This soup was literally put together with “bits & bobs” of veggie that I needed to use up – before fresh veggie arrived. And the kind of weather we have been experiencing in Johannesburg calls for bowls & bowls of fresh nourishing & comforting soups

All you need to add to this bowl of deliciousness is some crusty bread or a few slices of toasted bread of your choice – everything else is contained in the soup – protein, vitamins & flavor. The earthiness of cumin, the heat of the chili and tang of the citrusy orange & lemon – take this soup to another level of “packed with flavor”.

Butternut & Pumpkin Soup

50ml oil

3-4 bay leaves

3-4 pieces of cinnamon sticks (each stick – about 4cm long)

250ml peeled & chopped butternut

250ml peeled & chopped pumpkin

125ml peeled & chopped potatoes

125ml chopped carrots

125ml orange segments

125ml fresh orange juice

500ml water

10ml salt (to taste)

5ml cinnamon powder

5ml mixed spice (the one used for cakes) optional

250ml hummus (or 250ml chick peas – blitzed with salt, lemon juice & garlic-to taste)

(I always add lentils, beans or legumes to my soups (disguised) so that the soup is a nutritionally and tasty bowl of goodness

10ml lemon juice

10ml roasted & crushed cumin seeds (sprinkle before serving)

10ml crushed smoked chilli flakes (sprinkle before serving


  • Heat oil in a large deep pot – add the bay leaves, cinnamon sticks and all other veggies
  • Stir well and allow the veggies to be well coated with the oil and they should have some brown spots
  • Now add the orange juice (pulp and juice) and once again coat the veggies well – before adding the water, salt, cinnamon powder, mix spice and hummus
  • Allow this to cook for about 10-15 – or till the veggies are soft (you can mash them with the back of a spoon against the pot)
  • Remove the bay leaves – and using a blender blitz the soup for a minute or so – you want to keep some chunky texture
  • Taste and season with more salt if necessary and lemon juice
  • Before serving sprinkle the cumin and chilli over the soup and enjoy with a slice of toast, crusty bread or just on its own

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