Pumpkin and Zucchini Soup

This is my favorite thing to eat when I’ve just come in from the cold. The good thing about it is that you can literally add whatever is in your fridge and it is ready within half an hour to forty-five minutes!



  • 1 onion, diced finely
  • 2 tsp thyme
  • 2 tsp rosemary
  • 1 tsp nutmeg
  • 1/2 tsp turmeric
  • 1/2 tsp cayenne pepper
  • 1 clove of garlic, sliced finely
  • 1/4-1/2 of a large Kent pumpkin (or other pumpkin), diced
  • 1 1/2 zucchinis, sliced
  • 3-4 cups of stock
  • Salt and peper to taste


Heat some olive oil in a large sauce pan over medium and cook the onion until soft and tender. Add the herbs and spices and sauté gently. Then add in the garlic and cook for just a few moments. Add in the pumpkin, zucchini and stock and increase heat to high. Cook until the pumpkin and zucchini are tender. Turn off the heat and cool slightly. Feel free to use a hand (immersion) blender or a traditional blender, and blend it all up until smooth. If the soup has cooled down too much, heat it again over the high heat. Add salt and pepper to taste. Divide over soup bowls, add some yogurt or cream or a drizzle of balsamic.


What’s your favorite way to garnish your soup in the winter? Let us know in the comments below.

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