I love autumn, with its golden colours and cosy nights in. As the weather turns colder, I stock up on two of my favourite vegetables, pumpkin and butternut squash. These versatile vegetables work in so many recipes, but I particularly love this really quick and easy soup that is delicious, cheap, filling and very good for you!
Simply chop the veg, throw them all in a pot, simmer until cooked and blend. For a really low fat version you can leave out the oil in step one and either simmer in a little water, or just add all the ingredients together at the start and go from step three.
The curry spices add a bit of heat and bring out the warm, sweet flavours of the pumpkin and squash perfectly. You can substitute sweet potato for either ingredient too, or pretty much any kind of squash.
It keeps for several days in the fridge and freezes well, so you can make a batch ahead of time, for a quick and easy nutritious lunch any time.
If you make this recipe post a photo and use the hashtag #superhappywinfood, or let us know how you got on in the comments!
- Large Saucepan
- Hand (stick) blender
- 1 tbsp oil plain flavoured like sunflower is best
- 1 medium onion diced
- 1/4 medium pumpkin peeled, de-seeded and roughly chopped
- 1/2 medium butternut squash peeled and roughly chopped
- 2 tsp medium curry powder
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 300 ml vegan stock
- 1 tbsp lemon juice or half a fresh lemon, squeezed
- salt and pepper to taste
- Heat the oil in a large saucepan and add the spices and the onion. Cook gently until the onion is slightly softened, about 2-3 mins.
- Add the squash and pumpkin and enough stock to cover the vegetables.
- Bring to the boil, then reduce the heat and simmer with the lid on for about 20 mins, or until the vegetables are cooked.
- Take off the heat and blend with a hand blender until smooth. Add a bit more stock if it is a bit too thick.
- Return to the stove on a gentle heat and stir in the lemon juice and seasoning to taste.
- Serve with warm crusty bread.