Pumpkin and Butternut Squash Soup with a California Prune and Lime Salsa 

Makes: 6Prep Time: 15 minsCook Time: 15 mins


  • For the soup:
  • 1 tbsp olive oil
  • 1 large white onion
  • 4 cloves of garlic
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 red chilli
  • 1 tbsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground ginger
  • 1 pint vegetable stock
  • 700g butternut squash and pumpkin
  • 10g coriander stalk
  • (peeled and chopped)
  • For the salsa:
  • 8 California Prunes
  • 1/2 red chilli
  • 1 lime
  • 10g chopped coriander leaf and stalk


  1. Place the oil into a large pan or pressure cooker.
  2. Add the chopped squash, pumpkin and onion.
  3. Crush and add the garlic, season with salt and pepper, then stir together.
  4. Add the ground spices and chopped red chilli.
  5. Add the stock cube into the pan followed by one pint of boiling water, it’s important to add this boiling water to keep up the temperature of the pan.
  6. If using a pressure cooker place the lid on and cook full pressure for 8 minutes, if you’re using a normal pan just place a lid on and simmer for 10-15 minutes until the pumpkin is tender.
  7. While the soup is cooking make the pickled California Prunes. Dice the California Prunes and mix with the juice from the limes. Add the finely chopped red chilli and coriander.
  8. When the soup is ready blend using a stick blender until smooth. Taste the soup and season according to your own tastes.
  9. Serve up the soup and finish with a spoonful of the pickled California Prune salsa and a drizzle of olive oil for a silky finish.


Peter Sidwell

Peter Sidwell

Peter is the UK Brand Ambassador for California Prunes Innovation Chef, Baker and Author, Peter works from his new innovation centre in England's beautiful Lake District National Park