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Did You Try Making: Zita Nagy’s Creamy Pumpkin Soup

Issue 02


Photo Source: Zizi Adventures

Zita Nagy, was one of our food bloggers in Issue 02.  She is based in Budapest, Hungary and writes a great vegetarian food blog, called Zizi’s Adventures.  Zita took interest in healthy eating back in 2005, when a visit by a natural therapist convinced her of the benefits of vegetarianism.

She purchased lots of books, browsed the Internet and step by step gained knowledge in a field that was quite unlike the Hungarian cuisine.

Recipe – Zizi’s Adventures’ Creamy Pumpkin Soup 

Ingredients (serves 4)

- 1000 g (approx 4 cups) butternut squash
- 1 large potato, peeled and diced
- 1 medium apple, peeled, deseeded and diced
- 1 medium onion, chopped
- 2-3 tablespoons honey
- 2 low salt vegetable stock cubes
- 1200 ml water
- 100-200 ml cream
- 50 g (3 ½ tablespoons) butter
- 1 tablespoon olive oil
- 1 teaspoon thyme leaves
- salt, pepper
- nutmeg


Preheat the oven to 180C (350F). Cut the butternut squash in half length ways. Scoop the seeds out of the squash with a spoon. Drizzle the squash with olive oil and season with salt and pepper. Bake in the oven for 60 minutes or until the squash is soft. Then allow to cool.

In a large pot, sauté the onions with thyme and butter over medium heat for five minutes until the mix becomes aromatic. Lower the heat, as you add the honey and stir for two minutes. Add the stock cubes, water, diced potatoes and apples. Cook over medium heat until the potatoes and apples are tender (about 10-15 minutes). Scoop the soft flesh of the squash out of its skin and add to the pot. Season with salt, pepper and freshly grated nutmeg. Use a hand blender to puree the soup until smooth. Add the cream and cook for another five minutes over medium heat. Serve the soup hot.

Read more about Zita and Zizi’s Adventures in Countlan Issue 02, here.

Recipes with Pumpkin Worth Tyring

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