Pumpkin plum soup with pumpkin pieces and basil leaves

My sister’s neighbour gave her one whole butternut pumpkin and she gave me half. I have not made any soup for a while. As I have leftover plums that aren’t looking good wrinkle and soft best use it as I don’t like to waste food.

Then I forgot I don’t have vegetables stock, use water, yoghurt that will expire in two days’ time. I have roasted pumpkin pieces with spices for extra flavour. Soup is great for Winter and filling too. I have made a pot enough for the next few days. Freeze them in freezer.

This is a simple quick and easy to made meal, you can add any food to go with it, I have safe some after I boiled them for garnish and added basil leaves from my pot and it a must have chili flakes. My soup is comforting and delicious. Let’s cook and sit in front of the fire place and watched Netflix: RRR Indian movie.


700 g butternut pumpkin, remove skin and cut into pieces
3 plums, deseed, cut into pieces
200 g yoghurt, divided
1 small onion, remove skins and cut into pieces
1 Tbs garlic powder
1 Tbs Italian seasoning
1 Tsp nut meg
1 Tsp garam masala
1 Tsp salt


Preheat oven 180 degrees C. Mix well Italian seasoning, salt, all the spices and garlic powder in a small bowl, set aside for later. Put a pot of salted and oil water on medium heat and add in pumpkin pieces. Cook until tender. Remove from hob use slotted spoon take out pumpkin and set aside to cool about 10 minutes.

After it had cool down, take some pieces out onto a bowl for garnish. The remaining pumpkin place in an oil foiled on tray, season with spices and bake it for about 20-25 minutes until brown and lightly char. Once done, switch off oven.

Bring out to cool for about 15 minutes. Then put half pumpkin, onion and plum in Nutri Bullet with some water and 2 Tbs yoghurt; blend till puree smooth. Do it in batches.

Transfer to a pot, add remaining yoghurt and about 1/2 c water, bring it to simmer, stirring occasionally, checking the consistency: if too thick add another 1/4 c water. Check seasoning, add pepper to taste. Once done ladle some onto bowls and add boiled pumpkin pieces, basil leaves and chili flakes for me. Enjoy with a buttered toast bread and a glass of red wine.