Butternut Pumpkin Soup

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“You can use any type of pumpkin for this soup, however, the butternut pumpkin adds a really sweet flavour, which is why I prefer not adding any cream at the end, put it's purely a taste thing.”

Ingredients Nutrition

  • 40 g butter
  • 1 large yellow onion, chopped coarsely
  • 1 12 kg butternut pumpkin, chopped coarsely
  • 2 large potatoes, chopped coarsely
  • 1 12 liters chicken stock (6 cups)
  • 14 cup cream (optional)


  1. Melt butter in a large saucepan, cook onion, stirring, until soft.
  2. Stir in pumpkin and potato, cook, stirring, 5 minutes.
  3. Stir in stock, bring to a boil, simmer, uncovered, about 20 minutes or until pumpkin is soft, stirring occasionally.
  4. Blend or process soup, in batches, until pureed.
  5. If desired, push through food mill or large sieve into a large clean saucepan.
  6. Serve topped with a dollop of sour cream and a few chives (optional).
  7. If adding cream:
  8. Just before serving, add cream, stir over heat until soup is hot.

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