Natural Vegetarian Squash Soup with Austrian Aromatic Pumpkinseed Oil (Pumpkinol)

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2 quarts pure water whole medium-sized butternut squash (or other yellow squash)
4 vegetarian bouillon cubes (Rapunzel is best)
teaspoon or two of bulk OregaMax contents of
6 HerbSorb capsules (or use teaspoon Herbamere)
one medium or large onion, chopped
2 T. Pumpkinol
1 handful of green Austrian pumpkinseeds as a garnish
In a medium-sized pan add water, squash, spices, bouillon cubes, and onion; bring to a boil, reducing heat and cooking until onions are just soft. Add contents or partial contents to a blender or preferably Vita-Mix; add pine nuts and Pumpkinol; blend until creamy. Serve hot, drizzled with extra Pumpkinol and add some Austrian pumpkinseeds as a garnish for a little added crunch. This is a secret recipe, which is extremely delicious and nutritious: enjoy.


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