Here it is, the recipe for Lise’s perfect winter warmer soup!

This pumpkin, butternut squash and chilli soup is sure to warm you up on a cold day. I love a good soup; it warms you up from the inside, it feels homely, comforting, satisfying.

I believe a steaming bowl of homemade soup and a good workout will banish those winter blues! If you want to come and work out with us, just book your class here:

Since posting an image of my soup on Facebook, I’ve had a few people request the recipe.

So here it is:


  • 1 medium pumpkin – peeled, de-seeded and cut into chunks
  • 1 medium butternut squash – peeled, de-seeded and cut into chunks
  • 1 litre boiling water
  • handful chilli flakes
  • small handful sage – finely chopped
  • large pinch of rosemary – finely chopped
  • pinch chilli powder
  • pinch smoked paprika
  • pinch cayenne pepper
  • veg stock cube (optional)
  • black pepper to taste


In a large saucepan, add the chunks of pumpkin and squash, cook on a medium heat until the edges start to brown.

Add the spices/ herbs and mix well, ensuring all the flavours mix well – cook without water for about 3 minutes.

Add the boiling water, bring contents of pan to the boil then reduce to a simmer until chunks of pumpkin and squash are soft – about 15 minutes.

Blend – I use a handheld blender in the pan.


I like to serve it with a drizzle of balsamic vinegar.



To make it creamy – but HEALTHY – add a couple of large dollops of natural yoghurt.

If you have the time, roast the chunks for 30mins in the oven on around 150, gas mark 4/5 prior to adding to the water in a pan – this will give the soup a deeper flavour.


This batch makes a good 6-8 servings, so freeze some and you have some fresh soup ready to go!

This soup is low in fat, low in salt, high in protein, vitamin A, C and E as well as loads of other vitamins and nutrients.

Try it and let me know what you think!


Lise x