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.
Roasted Pumpkin and Squash Soup with Chilli and Lime
This wonderfully creamy and comforting soup comes with an added zing courtesy of the lime and chilli. It's perfect for a cold day and ideal for meal prepping. Freeze any leftovers into individual portion sizes for ready-prepared meals!
Servings: 4 Serves
Calories: 120kcal
Cost: $15
Equipment
- Large roasting dish
- Immersion Blender
- Large pan
- Juicer
Ingredients
- 1 small pumpkin deseeded and cut into wedges
- ½ butternut squash deseeded and cut into wedges
- 4 – 5 sprigs of fresh thyme
- 2 tbsp olive oil
- 700 ml water
- Juice of 2 limes
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp dried chilli flakes
- Salt and black pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 180C / 350F / Gas Mark 4.
- Roast Vegetables: Place the wedges of pumpkin and squash into a roasting dish. Coat with 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 vegetables. Remove from the oven and leave to cool.
- Prepare Soup Base: Scrape the flesh away from the wedges into a large pan. Add the water, cumin, coriander, and dried chilli flakes.
- Blend: Using an immersion blender, blend the mixture until smooth.
- Heat Through: Heat the soup through over medium heat until hot.
- Add Lime Juice: Stir in the lime juice and season to taste with salt and black pepper.
- Serve: Serve hot and enjoy.
Notes
- For an extra creamy texture, add a splash of coconut milk before blending.
- This soup can be frozen in individual portion sizes for up to three months.
What is your favourite soup?
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This soup is a game-changer! The roasted pumpkin and squash add such a rich, velvety texture, and the lime and chilli give it a refreshing kick that keeps you coming back for more. I love making big batches and freezing portions for quick lunches during the week—it's so convenient and comforting on chilly days. This recipe has become a staple in my kitchen!