20-Minute Walnut Adjika Pumpkin (or Squash) Soup

Lana Suhova
Oct 13
2 min read

Pumpkin soup is the unofficial mascot of October, but it can slip into bland if you’re not careful. The fix? Walnut Adjika. This Happy Adjika favourite brings roasted-nut character, chilli warmth and garlic - so your soup tastes rich and rounded even if you skip cream.

We keep this to five core ingredients plus water/stock, so it’s as easy as chopping, simmering and blending. Use pre-diced pumpkin or squash to hit the 20-minute mark. A swirl of extra Walnut Adjika on top adds colour and a friendly tingle.

Ingredients (serves 4–6)

800 g–1 kg pumpkin or squash, peeled & cubed (Crown Prince, butternut, onion squash)
1 large onion (or 2 leeks), chopped
1–2 tbsp olive oil
2 tbsp Walnut Adjika, plus extra to swirl
1–1.2 L hot vegetable or chicken stock
Optional: 150–200 ml milk or oat milk for extra silkiness
To top (optional): toasted seeds, fried sage, lemon zest

Method (6 simple steps)

Soften base: In a large pot, cook onion in olive oil over medium heat for 5 minutes until sweet.
Add pumpkin: Stir 1–2 minutes.
Bloom flavour: Stir in Walnut Adjika for 30–45 seconds.
Simmer: Add stock; simmer 10–12 minutes until pumpkin is soft.
Blend: Use a jug blender or stick blender until smooth; add milk/oat milk if you like it creamier.
Serve: Swirl a little Walnut Adjika on top. Taste - adjika has seasoned it already.

Make it milder

Start with 1½ tbsp adjika in the pot and let adults add extra to their bowls. A spoon of thick yogurt on top is lovely for kids.

Shortcuts & swaps

Roasted flavour: Roast pumpkin cubes at 200°C (fan 180°C) for 20 minutes first - richer taste, still simple.
Add protein: Blend in a tin of cannellini beans for a thicker, protein-rich soup.
Vegan: Use olive oil and oat milk; skip dairy.