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: www.hellofit.co.uk/fitness-classes
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!