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FEATURE: Turban Squash and White Pumpkin Soup

One of our favorite ways to responsibly use decorative pumpkins and squashes from autumn season!



  • equivalent of one medium turban squash and one baby white pumpkin
  • 1 cup cashew milk (or whole milk)
  • 1/2 cup sour cream
  • 1 tsp minced garlic
  • basil and thyme to taste
  • salt and pepper to taste


  1. Preheat oven to 400ºF
  2. Cut pumpkin and squash in half, fill large, oven-safe dish with 1/2 inch of water and place pumpkin/squash face-down in the dish 
  3. Cook for 45 min or until tops are browned, remove dish from oven and place pumpkin/squash on a cooling rack or cutting board to cool (out of the hot water)
  4. Use an ice cream scoop or large spoon to scoop pumpkin/squash from the skins and place the meat into a blender or food processor
  5. Add milk, sour cream, garlic and spices and blend — add more milk to achieve desired consistency
  6. Scoop into bowls, garnish with dried cranberries, walnuts and/or pumpkin seeds and enjoy!