Chilli Butternut Pumpkin Soup

    (5)
    40 minutes

    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.


    6 people made this

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (5)

    Reviews in English (6)

    by
    4

    Something else. the soup didn't look very orange so i added some roast carrots too, didn't alter the taste much just the colour.  -  24 Nov 2010  (Review from Allrecipes UK & Ireland)

    by
    2

    This is the most gorgeous soup. I had never made a soup in my life and this was my first attempt, absolutley lovely - I made one boob, put too much garlic in (5 instead of 2 cos I like it) so on my second batch I am making now, only using 2 as instructed. its got some kick which I like but not over powering and fills you up but VERY low in calories as i cook it with Fry Light instead of olive oil, still keep the butter tho! Go on, give it a go!  -  24 Apr 2013  (Review from Allrecipes UK & Ireland)

    by
    1

    Really good and easy to make. Was dubious about leaving skin on the squash but need not have worried, it all liquidised perfectly and was really smooth. I read in an earlier review that a red pepper could be substituted for one of the chillies so I did that and it was warm without being overpowering. Also used chicken stock as we are not vegetarian. I have been asked to make for friends in large batches after taking to work for lunch.  -  14 Dec 2013  (Review from Allrecipes UK & Ireland)

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