Kerth cooks

Pumpkin & Butternut Soup

Preparation time:
15 minutes
Cooking time:
50 minutes
4 - 6

Pumpkin & Butternut Soup is a classic pumpkin soup. This soup has an amazing thick consistency, and is super creamy. The aroma and flavour of this soup is just a delight. Check out this ultimate recipe of Pumpkin & Butternut Soup and try it at home.

  • Cauliflower Egg Fried No Rice


    • 500g Pumpkin
    • 500g Butternut
    • 500ml Veg Stock (See Recipe Below)
    • 400ml Coconut Milk
    • 250g Butter
    • 250g Shallots
    • 60g Golden Syrup
    • 15g Maldon Salt
    • 1 Tsp Ground Ginger
    • 80ml Veg Oil
    For the Confit Shallots (optional):
    • 250g Shallots
    • 200ml Veg Oil
    • 6 Lime Leaves
    • 2 Sticks Lemon Grass (Crushed)
    • Sprigs Thyme
    • 1 Garlic
    • 15g Sugar
    • 5g Maldon Salt
    • ½ Chop Chervil
    • ½ Chilli Flakes
    For the Veg Stock (made in advance):
    • 1.5 Litre Water
    • 2  Onions
    • 2  Carrots
    • 2 Sticks Celery
    • 50g Fresh Ginger
    • 1 Leek
    • 2 Bay Leaves
    • 2 Cloves Garlic
    • 1 Cinnamon Sticks
    • ½ Bunch Of Thyme
  • Method

    • Using cooking chef XL chopper attachment add peeled pumpkin and butternut, pulse down into smaller pieces.
    • Then connect stirring attachment set to 120 degrees add veg oil, shallots, pumpkin, ginger powder and salt on speed, Leave to cook for 8mins.
    • Add golden syrup, veg stock and half the coconut milk, leave to cook for 40mins.
    • Once timer rings remove bowl add the remaining coconut milk and the butter, then place to blend smooth using  blender attachment, pass through sieve.
    • Taste and serve hot drizzle with lime leaf confit shallots (optional from below).
    For the Confit Shallots:
    • In a small pan on low heat add a little of the veg oil along with slice shallot, garlic, crushed lemongrass and the lime leaves, sweat without colour.
    • Then add sugar, salt, thyme leaves and the remaining vegetable oil, leave on low heat for 15mins until soft.
    • Remove & place in container to chill down.
    • Once chill, add chop chervil & chilli flakes.
    For Veg Stock:
    • Peel and chop the onions, carrot, celery, ginger, leek.
    • Crush the garlic and add everything to a pan with the water, simmer for 1hr.
    • Then strain and save aside.
  • Chef's Notes

    • Place a whole butternut in the oven wrapped in foil for 20mins at 160 degrees. Remove the top off, set a large round ring on the bottom half of the butternut and scoop out the centre. Use this as a vessel to serve your pumpkin soup from above, close with the top half.
    • Make your veg stock the day before and leave it to infuse

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