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Gerla de Boer Persimmon soup copy

Persimmon & butternut soup

  • Author: Gerla de Boer
  • Prep Time: 15 minutes
  • Cook Time: 70 minutes
  • Total Time: 85 minutes
  • Yield: 8 1x
  • Category: Starter
  • Method: Thermomix
  • Cuisine: European


The Even Flow habanero chilli sauce is from a Cambridge company. David, the owner of Orriss & Son, released his first three small batch sauces in November 2020 intending to add layers of flavour to your food. The Even Flow chilli sauce gives a delicious touch to this creamy Persimmon and butternut soup.

You can make this Persimmon and butternut soup a bit lighter by adding Greek yoghurt or cream if you want to splash out. I recommend roasting the pumpkin first using my curry mix. Building up the flavours creates a beautiful soup. You can serve it in big bowls as a starter or in small glasses or bowls as an amuse bouche.


  • 1 red onion, chopped
  • 30 gram unsalted butter
  • 250 gram Persimmon, chopped
  • 250 gram roasted butternut
  • 500 ml water
  • 1 vegetable stock block 
  • Even Flow chilli sauce (Orriss & Son)
  • sesame seeds for decoration
  • optional: cream 


  1. Melt the butter
  2. Add the onions when the butter starts getting brown
  3. Fry them on low heat, add a pinch of salt to speed up the process
  4. After 10 minutes add the Persimmon and butternut 
  5. Add the water and the stock cube
  6. Cook for 15 minutes
  7. Blend in a blender
  8. If the soup is too thick, add more water or cream or yoghurt
  9. Garnish with black sesame seeds and Even Flow Chilli sauce

For roasting the butternut

  1. Cut the butternut into equal cubes
  2. Drizzle with olive oil
  3. Sprinkle curry powder, pepper and salt over the butternut and mix well 
  4. Roast approx. for 40 minutes on 185 or until roasted



The roasted butternut is delicious on a piece of toast too. Even better add Labneh or cream cheese first and then top it with the butternut. 

Keywords: Starter, soup, amuse bouche, Persimmon, butternut