Spicy Butternut Pumpkin Soup
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.
Ingredients
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
Directions
Preparation:10min ›
Cook:20min ›
Ready in:30min
- 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.
- 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 and Ratings
Global Ratings:
(16)
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)