Spicy Butternut Pumpkin Soup

    30 minutes

    Made simply from butternut pumpkin, warmed with a hint of fresh chilli and garlic. A warming and healthy soup which can be enjoyed as a light lunch or a hearty dinner.

    16 people made this

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 teaspoon butter
    • 1 carrot, chopped into cubes
    • 1 onion, chopped
    • 1 small to medium butternut pumpkin, peeled, seeded and cut into chunks
    • 2 garlic cloves, finely chopped
    • 1 red chilli
    • 1 1/2 litres hot vegetable stock
    • 1 pinch salt and pepper

    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Pour the oil and butter into a large saucepan, add the chopped carrots, onions and butternut pumpkin and cook for 4 minutes. Crush the garlic cloves and add to the pan, allow to cook for a further 1 to 2 minutes until you can smell the garlic cooking. Take care not to burn the garlic as this will leave a nasty bitter taste.
    2. Add the hot stock to the vegetables along with salt and pepper, allow to simmer for 20 minutes until reduced. Once reduced, take off the heat and blend with a hand blender or pour in a food processor and blend until all lumps are gone. Taste and add salt and pepper if you feel it needs more. You will be left with a silky smooth soup; serve in a warm bowl alongside some crusty bread to dunk.

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    Reviews in English (17)


    Excellent recipe - really quick and easy to prepare and so tasty. Have also tried it with a pinch of ground coriander and cumin added - delicious also!  -  16 Oct 2011  (Review from Allrecipes UK & Ireland)


    Very easy but effective recipe, added dried chilli flakes and some turmeric to mine. Delicious  -  01 Feb 2012  (Review from Allrecipes UK & Ireland)


    Used different ingredients. I love this soup, instead of a chilli I use curry powder, I always have it in the cupboard, so it's easier for me than trying to remember to buy chillis.  -  21 Nov 2010  (Review from Allrecipes UK & Ireland)