Mixed Mini Squash (pumpkin) Soup

Hello, my lovely rabbit readers. I’m just wondering where you are right now? Where are you living? Where do you live on this amazing planet, and what are the seasons like there? Do you have a four-season year like here in the UK?

I’m simply asking about this because there are always seasonal products, I mean fruits and vegetables, which are right for every special month and season in the year 🙂 I like this time of year as autumn has so many wonderful seasonal vegetables and there is so much colour around! in both food and also in nature as well. Personally, this season for me is a huge inspiration. What I can see and feel and makes me so happy and very productive:)

I just spent a few days in National Trust parks in East Sussex and Kent and also visited some local organic farms. I can’t explain exactly how I felt but believe me, it was so uplifting to be surrounded by the beautiful energy of mother nature, it really just made me so happy. It was also so nice to have a conversation with the farmers, and after chatting with them, I decided to buy some organic mini pumpkin squashes and created another yummy dish for you. This is my fantastic warming mini squash soup, let me know what you think! I hope you like it 🙂



150g white onion

1 large potato (340g)

3 cloves of garlic

4 clementines (220g)

2 kg mixed squash pumping

1/2 teaspoon of chilli flakes

1/2 teaspoon cloves powder

1 teaspoon nutmeg

3 large spoons of rapeseed oil

1 large spoon of date dark syrup

1700 ml water with vegetable stock

pinch of saffron

salt & pepper




Firstly, I’d like to suggest using a nice large pot for this soup. Start by removing the skins and seeds from the squashes and cut into cubes. Put the oil in the pot first, and then add the squash, as well as the diced onion and peeled garlic. Also, add the peeled potato and braise for 6 min before adding the clementines without skins. Mix in the nutmeg, chilli flakes and ground cloves and cook for another 8 min. Next, add the water and cook till soft. Finally add the salt, pepper and saffron and blend it all together. You can serve this soup with roasted nuts, seeds or vegan croutons.


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