Pumpkin Bowl Squash Soup


For the bowls: 
4 small baking pumpkins
Pinch of salt

For the soup:
Nudespice Spice & All Seasoning
1 tbsp vegetable oil or unsalted butter
1/2 small onion, chopped
1 tsp salt
2 sprigs thyme, leaves only
1 medium butternut squash, peeled & cut into 1″ pieces
1 tsp sugar or sweetener of choice (optional)
Freshly ground pepper
Pumpkin seeds & sourdough croutons, to garnish


Cut a large circle around the stem of each pumpkin. Remove the lids and scoop out the seeds and fibres. Sprinkle the insides with the salt. Roast at 200° until tender – 20 to 35 minutes.

Melt the butter in a saucepan, add the onion, thyme and salt. Increase the heat to medium and cook, stirring until glazed (3-4 minutes). Add the squash and 1 litre of water and bring to a boil. Reduce the heat and simmer, uncovered, until the squash is tender (15-20 minutes).

Transfer the soup to a blender in batches. Crack the lid to let steam escape and puree until smooth, add your delicious Nudespice Spice & All seasoning to give it that extra special kick.

Return to the saucepan. Fill your pumpkin bowls and enjoy.

Thanks to Nudespice for this recipe

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