Pumpkin Chilli Soup

Dinner , Lunch , Vegetarian

Pumpkin Chilli Soup

Indulge in a delicious and healthy meal that's perfect for lunch or dinner. Whether you're a vegetarian or simply looking to add more plant-based options to your diet, this chilli pumpkin soup will leave you feeling satisfied and nourished.

At a Glance

Servings:

4-6

Difficulty:

Easy

Prep Time:

10 minutes

Cooking Time:

50 minutes

How to make Pumpkin Chilli Soup!

Try our signature Chilli Pumpkin Soup today and discover a whole new world of tasty sensations, perfect for any mealtime craving. Trust us, your taste buds will thank you!

What you'll need:

1 medium-sized pumpkin
2 tablespoons of SPAR extra virgin olive oil
1 large onion, chopped
1 red chilli from our SPAR Mixed Chillis, seeded and finely chopped
2 garlic cloves, chopped or crushed
600ml SPAR No1 chicken or vegetable stock
2 teaspoons ground cumin
2 teaspoons ground coriander

To garnish:

1 red chilli from our SPAR Mixed Chillis, sliced in rings
4 tablespoons Ann Forshaw’s Greek Style natural yogurt

Method:

Preheat the oven to 200C/400F/gas mark 6.
Peel the pumpkin. Cut the pumpkin in half and remove the seeds with a spoon. Cut the pumpkin into chunks.
Put the pumpkin chunks onto a baking tray and coat the pieces with a tablespoon of oil. Roast in the oven for approximately 30 minutes or until the pumpkin is soft and golden.
Meanwhile, heat the remaining oil in a pan and sweat the chopped onion until soft (around 5-7 minutes).
Add the garlic, chilli, cumin and coriander and cook for a further 2 minutes. Put to one side until the pumpkin is ready.
Add the roast pumpkin into the pan with the onions and pour in the stock. Bring to the boil and simmer for 10 minutes.
Liquidise the soup. Taste and season to your liking. Serve and garnish with a tablespoon of Greek Yoghurt and red chilli rings.