Autumn Squash Soup

Introduction: Autumn Squash Soup

About: My name is Niki, I am a mum of three amazing grown up kids as well as a Grandma. I am a keen hobbyist and a full time carer for someone with a disability. In my spare time I indulge in my eclectic crafting …

Warm and delicious pumpkin / squash soup.

Inspired by the Panera Bread's Autumn Squash Soup I encountered on a visit to America.

There are a few recipes dotted about the internet, the best copycat one I found is here

This one is my own 'slant' on the recipe, it doesn't taste exactly the same, but oh boy, is it delicious.

If you change the milk and cream to almond, coconut etc, this recipe is also suitable for vegetarians and vegans

Step 1: You Will Need

Vegan: Use either a soy, coconut or almond milk / cream for this recipe. Personally, I use Alpro (brand name) because it's delicious. I use my own homemade vegan alternative to honey.

Vegetarian: If you are happy using dairy produce, go ahead and enjoy

I used:

  • A large pumpkin (you can mix this with a squash)
  • 3 tablespoons of coconut oil
  • Seasoning - Salt and pepper
  • 1 vegetable stock cube (I used a vegetable Oxo cube)
  • 350 ml of boiling water, for the stock cube*
  • 350 ml of single cream - (if you want it thicker, use a double cream and for thinner, use a milk)*
  • 1/4 teaspoon of curry powder
  • 1 teaspoon of cinnamon
  • 1 - 1.5 teaspoons of alternative honey (I recently uploaded my recipe for a vegan alternative to honey here)
  • Toasted pumpkin and sunflower seeds for garnish
  • A roasting tray
  • A large pan
  • An immersion blender

* UK - US Conversions

350 ml = 1.5 cups = 12 fl oz

UK single cream = US half and half

UK double cream = US heavy cream

Cooking Conversion Chart

Step 2: Peel, Dice and Roast Pumpkin / Squash

Peel, clean out seeds and chop the pumpkin / squash

Season with salt and pepper and add coconut oil

Bake in the oven on Gas Mk 6 - 7 (200*C - 220*C / 400*F - 425*F) until soft

Step 3: Mash Pumpkin / Squash

Place in a large pan and mash pumpkin / squash with a potato masher

Step 4: Add the Following and Puree

Mix the stock cube with the boiling water and add to the pan

Add the single cream

And add the curry powder, cinnamon and honey

Place on the hob and simmer through for about 15 - 20 minutes

Step 5: Serve and Garish

Serve and sprinkle with seeds

And enjoy

Notes: If you are using a very large pumpkin and squash, you will need to adjust the liquids you use, likewise, if they are smaller, reduce the amount of liquids. As you can see, I like mine a little thinner, so I added more vegetable stock.

Suitable for vegetarians and vegans.

Change milk and cream for almond, coconut or equivalent

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