Pumpkin Soup with Lotus Seeds

Pumpkin Soup with Lotus Seeds

Pumpkin Soup with Lotus Seeds makes for a delightful dish on a crisp fall day.


  • 2 ½ pounds butternut squash or pumpkin, peeled, seeded, and cut into large chunks

  • 6 cups water

  • 2 cups homemade or low-sodium canned chicken stock

  • 4 ounces (1 cup) dried lotus seeds

  • 2 ½ teaspoons fine sea salt

  • 4 ounces (1 cup) pine nuts

  • Scallion, thinly sliced, for garnish


  1. Combine the squash, water, stock, and lotus seeds in a medium stockpot. Bring to a boil. Reduce to a simmer, and cook, covered, until squash and lotus seeds are tender, 40 minutes to 1 hour. Season with salt.

  2. Meanwhile, in a small skillet over medium heat, toast the pine nuts until golden brown and fragrant, 5 to 10 minutes. Remove from heat and let stand until cool. Add toasted pine nuts to soup.

  3. Using an immersion blender, puree soup. Alternatively, working in batches, puree in a blender. Serve hot, garnished with scallion.

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