Feisty Butternut Pumpkin Soup

    1 hour 10 minutes

    Butternut squash soup with cheese and a kick! This is a very filling soup; spicy but not too much and a fantastic colour. If you really don't like spicy food then omit the chilli seeds.

    2 people made this

    Serves: 6 

    • 2 medium sized butternut pumpkins, peeled and cubed
    • 2 medium potatoes, peeled and cubed
    • 1 medium onion
    • 2 cloves of garlic
    • 1 medium strength red chilli (including seeds)
    • corn oil
    • 100ml thickened cream
    • 160g Cheddar cheese - grated
    • 10 black pepper corns - crushed
    • salt

    Preparation:10min  ›  Cook:1hour  ›  Ready in:1hour10min 

    1. Boil the pumpkin and potatoes in water to cover, until soft.
    2. Meanwhile, chop onion finely and fry in oil; chop garlic and add to the onion; chop chilies into rings and add to onion.
    3. Saute all until onions are translucent then add to the pumpkin and potatoes. Add all the vegetables and cooking water to the blender and blend until smooth. (This may take a couple of goes). Return the blended soup to the saucepan and heat until bubbling.
    4. Add the cream and grated cheese and stir through until cheese is melted. Add pepper and salt to taste.

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     -  02 Feb 2013  (Review from Allrecipes UK & Ireland)