I think I would be banished from the blogger world if I did not post one pumpkin related recipe on the blog during this fall. Just kidding, but there is no doubt that pumpkin is king during the fall season and it deserves its time to shine. You have probably tried some pumpkin soup recipes but this Pumpkin and Butternut Squash Soup Recipe is special my friends! What makes it special is the lovely addition of pears, a hint of curry powder and coconut oil for extra flavor.
The beauty of a soup like this is that it keeps well and can be reheated and served days after. This recipe serves at least 6 people but I made it for Marcus and I so we had plenty of leftovers for the week. It was great for those times when we got hungry and needed something quick to eat.
There are so many variations to this recipe for example you can use apples instead of pears. You can even eliminate the fruit and just use the pumpkin. Here are few more ingredients you can add to a pumpkin and butternut squash soup.
5 Ingredients you can add to Pumpkin and Butternut Squash Soup
1. Sweet potatoes – Roast them together with the squash instead of boiling for more flavor.
2. Carrots – Carrots are always a good idea when making a pumpkin soup. The bright color and sweetness adds an additional layer of flavor to the soup.
3. Apples – I used pears in this recipe however apples are usually the popular choice and go well with pumpkin.
4. Fresh Ginger – If you want a bit of zing in your soup, fresh ginger is the way to go. The ginger adds a little heat and flavor.
5. Sage – Sage pairs very well with pumpkin soup. Sauté the sage together with the onions and garlic for maximum flavor release.