(serves 4-6)

  • 1 cup fresh strawberries, hulled and sliced
  • 2 x medium butternuts or any pumpkin, peeled, seeded and cubed
  • 15ml coconut oil
  • 1 x large brown onion, diced
  • 5 ml cumin powder
  • 5ml celery powder
  • 5ml ground black pepper
  • 2.5 ml Himalayan salt
  • 3 cups vegetable powder, (MSG-free)
  • ½ cup green pumpkin seeds, lightly toasted in a pan

Optional: Add 5 -10 ml dried chilies, depending on spice preference

Serving options: fresh cream, crispy bacon and green onions


  • Add the coconut oil, onions, spices and salt to a soup pot, fry together until fragrant.
  • Add the butternut squash cubes, black pepper and vegetable stock to the pot, cover to simmer slowly until the cubes are soft, about 30-40 minutes. Blend until smooth.
  • Cut the strawberries into thin slices. Place on a baking tray covered with wax paper. Roast under the grill until slightly crispy.
  • Serve with fresh cream, toasted pumpkin seeds and roasted strawberries!



Marelie’s comments about this recipe:

Never have I thought that a roasted strawberry would taste this good served with pumpkin soup! Even my husband with very strict views regarding food combinations, could not believe the perfect marriage of roasted strawberries & butternut squash soup. The high nutritional value of this soup comes from butternut being a good source of vitamin E, thiamin, niacin, folate, manganese, vitamin B5 & B6 and it also provides    582 mg of potassium, more than in a single banana. Strawberries are valued for their high vitamin C content, but because the strawberries in this recipe are roasted, some of the vitamin C will be lost, rather have strawberries fresh if you want to increase your vitamin C intake.  For this dish, strawberries will supply manganese, folate, fibre and moderate amounts of potassium.