I’m crazy with zucchini these days!!!  This versatile summer squash can be thrown into stir-fries, baked goods, and of course…soup!  A pot of this PUMPKIN-ZUCCHINI SOUP is perfect for a chilly, winter night.

This is so easy to whip up in minutes and it’s packed with so much flavor and nutrients which makes it even more ideal for your little tots.

You can also make this dairy-free since the pumpkin is already creamy enough when blended.  I just added a bit of low-fat milk instead of cream since I wanted a thinner consistency.

Winter or not, this is one of my fave soup combos to-date!


1 medium zucchini, cubed

2 cups butternut squash, cubed

2 cups low-sodium stock (vegetable or chicken)

1/4 cup light cream or low-fat milk (optional)

1 medium onion cut into quarters

2 cloves garlic crushed

1/2 tsp ground nutmeg

1/2 tsp ground turmeric

Salt & pepper to taste

1 tbsp olive oil

Fresh parsley (optional)


Heat the olive oil in a sauce pan.  Sauté the onions and garlic for about a minute.  Add the pumpkin and zucchini and cook for about 2-3 minutes.

Pour the stock and all the spices and seasoning and stir.  Let it come to a boil then simmer for about 10mins covered with a lid.
Once the vegetables are a bit soft, add your milk or light cream.  If you want a thinner soup then put less of it or you can skip it totally.  Season with salt & pepper.  Simmer for another 5-7 mins until the veggies are fully softened.

Transfer to a blender and blend til smooth. You may also use a hand blender.  Pour the soup back into the saucepan and stir one more time making sure there are no lumps.  Serve warm and garnish with fresh parsley

Tag me @tara_fitfoodiemommy if you make this soup too.  Hope you enjoy it!


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