Chilli Butternut Pumpkin Soup

    Chilli Butternut Pumpkin Soup


    6 people made this

    This is a delicious pumpkin soup with the sweetness of the pumpkin and the bight of the chilli. The creme fraiche is good to remove some of the heat.

    Serves: 4 

    • 1 butternut squash
    • 2 tablespoons olive oil
    • 1 tablespoon butter
    • 2 onions, diced
    • 2 garlic cloves, sliced thinly
    • 2 mild red chillies, deseeded and finely diced
    • 850ml hot vegetable stock
    • 1 pinch salt and black pepper, to taste
    • 30g creme fraiche, optional

    Preparation:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Heat the oven to 200 degrees C.
    2. Cut the pumpkin into large chunks about 4cm in size removing the seeds and pith; no need to peel as the skin will soften during cooking. Toss in a large roasting tin with half the oil and roast for 30 minutes turning once during cooking. Cook until golden and soft.
    3. As the pumpkin is cooking melt the butter and remaining oil in a big saucepan. Add the onions, garlic and 3/4 of the chilli. Cover and cook over a very low heat for 15-20 minutes until the onions are completely soft.
    4. Tip the squash into the saucepan then add the stock. Blend with a hand held blender until smooth.
    5. Serve with a scattering of the remaining diced chilli and a dollop of creme fraiche if desired.

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