Cream Soup with Pumpkin Seed Oil


  • 150 g butter
  • 2 onions, sliced
  • 5 lbs butternut squash (about 2 small), peeled, seeded and thinly sliced
  • 1 liter veggie stock
  • 100 g Parmesan grated
  • 100 g freshly grated nutmeg
  • 50 g whipping cream
  • 20 ml Pumpkin Seed Oil
  • 20 g toasted and salted Pumpkin Seeds
  • chopped chives
  • salt & pepper


  1. Let the butter melt until it is liquid.
  2. Add the chopped onions to the melted butter.
  3. Add the butternut squash and a little bit of salt and pepper, and cook everything for about 15 minutes.
  4. Now you can add the veggie soup to it and after a few minutes also the parmesan cheese and nutmeg.
  5. Enjoy your meal warm and before serving it add a little bit of the whipping cream and pumpkin seed oil.
  6. If you want to put some crunchy pumpkin seed in the soup as well.

Get more pumpkin seed oil recipes on

Post a comment

Your email address will not be published. Required fields are marked *