This soup is the perfect winter warmer. It's slightly sweet, smoky and lightly spiced. Butternut pumpkin is simmered with chipotle peppers, tomatoes, beans and sweetcorn. Serve topped with tortilla chips, sour cream and grated Cheddar cheese.
2 tablespoons olive oil
450g butternut pumpkin, peeled, seeded and cut into 1.75cm chunks
1 small onion, finely diced
4 tablespoons finely chopped celery
65g finely diced carrot
3 cloves garlic, finely diced
2 tinned Chipotle peppers in adobo sauce, seeded and finely chopped
1 tablespoon chopped fresh basil leaves
1 tablespoon chopped fresh parsley
1 teaspoon cumin
1 (400g) tin chopped tomatoes
2 litres chicken stock
1 (410g) tin cannellini beans, drained
2 limes, cut into wedges
285g tortilla chips, for topping
250ml sour cream, for topping
225g grated Cheddar cheese, for topping
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Directions Preparation:40min › Cook:45min › Extra time:1hour25min › Ready in:2hours50min
Heat the olive oil in a deep saucepan over medium-high heat. Stir in the squash and cook until it begins to soften, 5 to 7 minutes. Add the onion, celery and carrots. Cook until the onion is transparent, about 5 minutes.
Stir in the garlic, Chipotle peppers, basil, parsley and cumin then cook 2 minutes more. Mix in the tomatoes and chicken stock. Reduce the heat to medium and simmer until the vegetables are tender, about 30 minutes.
Stir in the cannellini beans and the sweetcorn then cook until just heated through.
To serve, ladle the soup into bowls. Squeeze lime juice over each bowl and top with tortilla chips, a dollop of sour cream and a sprinkling of Cheddar cheese.
Tinned Chipotle peppers in adobo sauce can be purchased online if you can't find them in your local supermarket.