Squash and Pumpkin Soup

Squash & Pumpkin Soup

  • Vegetarian
Perfect for the rainy autumn days, snuggle up under a blanket and enjoy this simple but delicious soup!

  • 40 MINS

    Cooking Time

  • Easy

    Difficulty

  • 20 MINS

    Prep Time

  • 4 People

    Serves

  • 1 Knorr Zero Salt Vegetable Stock Cubes
  • 1 small pumpkin, cut into large chunks, skin left on
  • 1 small butternut squash, cut into large chunks, skin left on
  • 2 large carrots, sliced into rounds
  • 1 onion, quartered
  • 4 garlic cloves, peeled
  • 1 tbsp dried oregano
  • 1 tbsp cumin
  • 1 tbsp cayenne pepper
  • 1 L water

Cheese Pastry Stars

  • 1 sheet of puff pastry
  • 125 g grated cheddar
  • 1 egg yolk, whisked
  • 1 tbsp of poppy seeds

  1. Pre-heat the oven to 180°C. Place all the vegetables in a large baking tray along with the garlic cloves. Drizzle with olive oil, then sprinkle the dried oregano, cumin and cayenne pepper. Put in the oven for 40 minutes.

  2. Meanwhile, to make the Cheese Pastry Stars, flour a surface, lay out the puff pastry sheet and cover half with grated cheddar then fold in half. Roll the sheet to double its size and cut into star shapes using a shaped pastry cutter. Brush with egg wash and sprinkle with poppy seeds. Bake in the oven for 10-12 minutes until risen and golden.

  3. Remove the vegetables from the oven, place in a large pot and add the Knorr Vegetable Stock Pot. Pour 1L of water then blend everything into a smooth soup.

  4. Serve with a few Cheese Pastry Stars.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (kcal) 850.91 kcal
Protein (g) 23.28 g
Sugar (g) 22.39 g
Fat (g) 45.29 g
Fibre (g) 10.82 g

Knorr product used

Tractor being driven in a farm collecting bay stacks

Little BIG difference tip

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