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.