spiced butternut-pumpkin soup

Recipe by
Sara Andrea
Eugene, OR

My husband and I went to a fantastic little cafe in Klamath Falls Oregon called Nibbley's. They served a pumpkin soup. I asked for the recipe but they said "no" so we made our own. It's not exactly like the one we had at Nibbley's but it's pretty good ;)

yield 10 +
prep time 45 Min
cook time 30 Min
method Stove Top

Ingredients For spiced butternut-pumpkin soup

  • 2 Tbsp
    butter
  • 1
    onion, diced
  • 1
    red bell pepper, chopped
  • 3
    garlic cloves, minced
  • 2 Tbsp
    finely grated ginger
  • 1
    butternut squash, peeled and cubed (1 3/4 lb)
  • 1
    small pumpkin, peeled and cubed (1 3/4 lbs)
  • 1
    sweet potato, peeled and cubed
  • 1
    granny smith apple, peeled and cubed
  • 1
    32 oz container of chicken broth
  • 2
    bay leaves
  • 1 1/2 tsp
    red curry paste
  • 1/2 tsp
    pepper
  • 3/4 c
    whipping cream
  • 1 Tbsp
    lime juice

How To Make spiced butternut-pumpkin soup

  • 1
    Melt butter in Dutch oven over med-high heat; add onion and red pepper. Saute 8 minutes or until onion is golden. Stir in garlic and ginger, cook 1 minute. Add squash and next 7 ingredients and 4 cups water. Bring to boil; reduce heat to med-low, simmer 20 minutes.
  • 2
    Remove from heat and let stand 30 minutes. Stir occasionally. Remove and discard bay leaves.
  • 3
    Process soup in batches in a blender until smooth. Return to Dutch oven and stir in cream. Simmer over med-heat; stir in lime juice and season with salt and pepper to taste.
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