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Pumpkin and Chilli Soup

Yields9 ServingsTotal Time1 hr

 1 extra large pumpkin (I used 4180g of peeled and cubed pumkin)
 120 g olive oil
 50 g unsalted butter
 30 g Lurpak garlic butter
 300 g diced onions
 45 g red chillies
 3 cloves of garlic (crushed)
 5 pinches of salt and pepper
 1 tbsp Cayenne pepper
 2 pints of vegetable stock
 1 tsp ground coriander
1

Firstly, peel the pumpkin, scoop out the insides and then finally cube the remainders.
Pre-heat the oven to 180°C.

2

Pour 40g of olive oil into the bottom of a large baking or roasting dish (I actually split it between 2 dishes), then add the cubed pumpkin into the dish. Sprinkle a further 35g of olive oil over the top of the pumpkin. Now place the baking dish into the oven and roast the pumpkin for 30 minutes.

3

Whilst the pumpkin is in the oven add the remaining olive oil, butter, garlic button and onions in a very large soup pan. Cook on a low heat to allow to onions to slightly golden and start to sweat. As the onions are cooking finely chop the chillies and crush the garlic.

4

Now add in the crushed garlic, chopped chillies, cayenne pepper and a dash of salt and pepper. Make sure you are stirring regularly.

5

Once the pumpkin has finished roasting in the oven add it the pan and leave to simmer on a low heat for 5-10 minutes.
Add in the crushed coriander.

6

Using a handheld stick blender to liquidize the soup.
It's worth trying a spoonful at this stage to see if you want to add any more spices to it.

7

You're now ready to either serve or save for a later date!

Nutrition Facts

Servings 9