Saleh’s Plate · By Saleh Alkhalifa

Butternut Squash and Pumpkin Soup with Pumpkin Seed Oil

Name: Butternut Squash and Pumpkin Soup with Pumpkin Seed Oil
Cuisine: European
Ingredients: 1 tbsp olive oil; 1 small onion, chopped; 2 cloves garlic, minced; 3 cups butternut squash, peeled and cubed; 2 cups pumpkin, peeled and cubed; 4 cups vegetable broth; 1 tsp salt; ½ tsp black pepper; ½ tsp ground cinnamon; ¼ tsp nutmeg; ½ cup heavy cream or coconut milk (for creaminess); 2 tbsp store-bought pumpkin seed oil, for drizzling

This silky autumn soup was inspired by discovering Kürbiskernöl in Vienna, where pumpkin seed oil is a beloved specialty. Its naturally dark, nutty richness makes a striking finishing swirl and gives the sweet butternut squash and pumpkin an unmistakably Austrian touch.

Ingredients

Soup

1 tbsp olive oil
1 small onion, chopped
2 cloves garlic, minced
3 cups butternut squash, peeled and cubed
2 cups pumpkin, peeled and cubed
4 cups vegetable broth
1 tsp salt
½ tsp black pepper
½ tsp ground cinnamon
¼ tsp nutmeg
½ cup heavy cream or coconut milk (for creaminess)

For Serving

2 tbsp store-bought pumpkin seed oil, for drizzling

Instructions

Heat olive oil in a pot over medium heat. Sauté onions and garlic until fragrant. Add butternut squash, pumpkin, salt, pepper, cinnamon, and nutmeg. Stir for 2 minutes.
Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 20-25 minutes, until squash and pumpkin are tender.
Use an immersion blender to puree until smooth. Stir in heavy cream or coconut milk for extra creaminess.
Ladle the soup into bowls and drizzle each serving with pumpkin seed oil. Swirl it gently with a spoon and serve immediately.