Vanilla and pumpkin soup

vanilla and pumpkin soupPumpkin soup can be declined in so many ways. One of my favourite or should I say Coup de Coeur is the vanilla and pumpkin soupI was tipped  to use vanilla pod in pumpkin soup by my friend Laura in France last year when I visited her. She always has such good taste.

The addition of vanilla pod ( I use Bourbon vanilla ) bring a nice , warm and exotic flavour.


in your shopping bag :

  • 2 tablespoon olive oil
  • 2 small yellow onions, thinly sliced
  • 2 kilos (4 pounds) butternut squash, peeled, seeded and cut in chunks
  • 1 litre (4 cups) vegetable stock
  • 1 tablespoon natural vanilla extract /one vanilla pod  split open
  • salt
  • pepper
  • A sprinkle of nutmeg

recipe :

  1. Heat the olive oil in a large soup pot. Add in the onion and cook over medium-high heat for five minutes or until golden.
  2. Add in the butternut squash, season with salt and pepper, and cook for 10 minutes, stirring from time to time.
  3. Pour in hot water with and bring to a simmer. Lower the heat to medium, cover, and cook for 20 minutes.
  4. Add in the vanilla pod split in half. Cook for 10 more minutes, or until the squash is soft.
  5. Remove the vanilla pod and mix the butternut squash chunck. Sprinkle a bit of nutmeg.
  6. Taste, adjust the seasoning, and serve.


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