Not only is this soup wonderfully creamy and comforting, it comes with an added zing courtesy of the lime and chilli. Perfect for a cold day!
I always multiply up the ingredients to the size of my largest pan. Any soup that I won’t use, I then freeze into individual portion sizes, making lots of ready prepared meals I can just heat up – or take into work.
- 1 small pumpkin, deseeded and cut into wedges
- ½ butternut squash, as above
- 4 – 5 sprigs of fresh thyme
- 2 tbsp olive oil
- 700ml water
- Juice of 2 limes
- 1 teaspoon of cumin
- 1 teaspoon of coriander
- 1 teaspoon dried chilli flakes
- Salt and black pepper
Soup How To:
1) Heat the oven to 180C / 350F / gas mark 4. Place the wedges of pumpkin and squash into a roasting dish, coat with the olive oil and season with salt and black pepper. Roast for around 45 minutes until really soft and tender (this may take a little longer depending on the size of your veggies) then remove from the oven and leave to cool.
2) Scrape the flesh away from the wedges into a large pan. Add the water and the spices, and blend well with an immersion blender.
3) Heat through, then stir in the lime juice. Season to taste and enjoy.
What is your favourite soup?