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Pumpkin and Butternut Squash Soup
Lightly spiced, warm and comforting soup packed with flavour.
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Prep Time:
10
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
30
minutes
minutes
Course:
Lunches
Cuisine:
Indian, Vegan
Keyword:
low fat
Servings:
4
people
Author:
B
Equipment
Large Saucepan
Hand (stick) blender
Ingredients
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
Instructions
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.
Notes
This recipe freezes well so you can make ahead of time for a quick and nutritious lunch.
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how it was!