Organic Times Salted Butter next to bowls of pumpkin soup and spoons

Pumpkin Soup

Pumpkin Scones and Pumpkin Soup on a cold day – hearty, healthy and delicious! Top it all off with our organic and grass-fed butter, for that extra creaminess.

Make them together to get the extra addition of pumpkin in your day!

Pumpkin Scones Recipe.

Organic Times
Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 6-8 people


Pumpkin Soup

  • 50 grams Organic Times Salted Butter
  • 1 large onion ( peeled and roughly chopped)
  • 2 cloves garlic (peeled and minced)
  • 1 kg butternut pumpkin (skin/seeds removed and roughly cubed)
  • 1 bay leaf
  • 3-4 cups vegetable stock
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • Salt and pepper ( to season )


Pumpkin Soup

  1. In a large soup pot over medium heat, melt butter.
  2. Add onion and sauté in butter until just softened. Stir through minced garlic.
  3. Add cubed pumpkin and cook for 5 minutes.
  4. Add bay leaf and pour over enough stock to cover the pumpkin.
  5. Cover and bring to the boil.
  6. Once boiling, reduce heat to low-medium and simmer for 20-30 minutes or until pumpkin has completely softened. Discard the bay leaf.
  7. Turn off heat and using a stick blender, blend soup until smooth. Or use a high-speed food processor, blend soup in batches until smooth then return to the pot.
  8. Place pot back onto the stove over a medium heat.
  9. Season soup with cinnamon, nutmeg, salt and pepper, mix well. Remove from heat.
  10. Pour soup into serving bowls.
  11. Serve and enjoy!


  1. Store soup leftovers in an airtight container, refrigerated, for 1 week.
2 bowls of pumpkin soup and a plate of pumpkin scones

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