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Butternut Pumpkin Soup: Your New Favourite Recipe



Stay warm this winter by making your own homemade butternut pumpkin soup with olive leaf extract. This delicious recipe warms the body and soothes the soul, making it the perfect companion for those chilly hibernation days.

INGREDIENTS (Six Servings)

  • 2 large butternut pumpkin (halved)
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon olive leaf extract
  • 2 cups onion (sliced)
  • 2 garlic cloves (chopped)
  • ½ cup celery (sliced)
  • ½ cinnamon stick
  • 2 teaspoons minced ginger
  • 1 tablespoon light brown sugar
  • 5-6 cups chicken broth
  • Fresh parsley (chopped)


  1. Preheat oven to 190 degrees
  2. Place butternut squash cut side down on lightly oiled baking sheet
  3. Bake for approximately 45-50 minutes (or until soft)
  4. Cut peel from pumpkin and discard
  5. Cut pumpkin into 1-2 inch squares
  6. Heat olive oil in large pot on medium-low heat
  7. Add onion, garlic, celery, cinnamon, ginger, and sugar
  8. Stir well and cover for 12-15 minutes
  9. Add squash and chicken broth and bring to boil
  10. Reduce heat to medium-low and cook for 10 minutes
  11. Discard cinnamon stick
  12. Puree soup in blender (in batches)
  13. Return soup to pot and add olive leaf extract
  14. Season with salt and pepper
  15. Bring soup to simmer
  16. Serve sprinkled with chopped parsley