Spicy butternut soup with orange and cumin

Butternut soup-001 main


  • 50ml butter
  • 1 onion, chopped
  • 5ml cumin
  • 2 butternuts, cubed
  • 2 potatoes, peeled and chopped
  • 1L chicken stock
  • Juice and zest of 1 orange
  • Salt and milled black pepper
  • 80ml sour cream
  • 2 Tbsp pumpkin seeds, roasted


  1. Melt the butter in a large pot.
  2. Sauté the onions and cumin until soft and translucent.
  3. Add the butternut and potatoes and fry for a few minutes.
  4. Add the stock, cover and allow to simmer for +/ – 30 minutes.
  5. Using a hand blender, blend the soup until smooth, adding the orange juice and zest.
  6. Check the seasoning. Pour into bowls and sprinkle with roasted pumpkin seeds and extra orange rind.
  7. Swirl with a little sour cream.
  8. Enjoy with a freshly baked Cheese and herb loaf, Health bread, or Melba toast.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s