Roasted Butternut Pumpkin Soup

Super creamy and warm, this soup is perfect for a cold winter day. You can never go wrong with a Pumpkin soup!


Servings: 4-5


¼ cup medium diced onion
¼ cup medium diced celery
¼ cup small diced carrot
3 cups medium diced butternut squash
2–3 cups chicken stock
½ cup heavy cream or evaporated skim milk
1 teaspoon salt
½ teaspoon black pepper
2 drops Cardamom essential oil
2 drops Cinnamon Bark essential oil



  1. Roast first four ingredients in 175° C oven; when nicely browned put in a saucepan.
  2. Add two cups of chicken stock, heavy cream, salt and pepper.
  3. Simmer until just boiling, place in food processor.
  4. Puree until smooth, and add more stock if needed for a smooth, soupy texture.
  5. Add Cardamom and Cinnamon Bark essential oils.
  6. Add more seasoning if needed. Serve hot.

There are no customer reviews yet.

Average Rating Rate / Comment

How would you rate this post?

dōTERRA welcomes your thoughtful comments!

Comments are limited to 200 characters, reviewed for approval, and posted once approved.

200 characters remaining

Select Your Continent

Select Your Region

Select Your Location

Select Your Language