Roasted Pumpkin and Patty Pan Stew
Prep time
Cook time
Total time
Warm up to autumn with this hearty root vegetable and squash soup.
Recipe type: Soup, Stew
Serves: 4
  • 380 grams roasted Hokaido/Kurry Pumpkin*, mashed
  • 1 small white Patty Pan squash weighing 500 gm raw**, mashed
  • 1 small sweet red pepper, seeded and finely chopped
  • 2 small potatoes, peeled and finely chopped
  • 1 medium carrot, peeled and finely chopped
  • 1 small onion, peeled finely chopped
  • 4 garlic cloves, finely chopped
  • 1 tbsp extra virgin olive oil
  • 4 cups or 1 liter vegetable broth, low-sodium & no MSG
  • 1 tsp salt
  • ¼ tsp ground black pepper, I used ½ tsp for spicier taste
  • 1 fresh sprig of thyme or sub. with ¼ tsp dried thyme
  • 2 bay leaves
  • 1 tsp ground sweet paprika
  1. Before you get started on the soup make sure you've read through the notes. Heat the oil in a large pot, then saute the onion until soft and translucent. Next add the carrots, celery, garlic and saute for 5 minutes. Stir often to prevent burning. Next add the sweet pepper and potatoes and cook for 3 minutes. Add all of the seasonings and stir well. Add the mashed Hokaido/Kurry pumpkin as well as the mashed Patty Pan. Stir well.
  2. Pour the broth in and stir to well combine. Simmer under medium low heat for 45 minutes. Taste and adjust the seasonings if needed. Allow to cool down before serving.
* The pumpkin I used in this soup was pumpkin that had been roasted the day before. It was about half of a fresh Hokaido/Kurry pumpkin. If you do not have this pumpkin available substitute with another. **This Patty Pan squash has a thick skin and can be hard to peel, so I cut it in 4 parts, removed the seeds and boiled it for 10 minutes in a separate pot. Drain, and remove the skin or scoop out the flesh. Alternatively you could also roast until soft and tender. Mash before adding to the pot.
Recipe by Spicie Foodie ™ at