It’s that time of year again – get your carving tools at the ready! We say this every year, that Halloween has come round so quickly! This delicious soup makes the very best of the new season of pumpkins and squashes. With pumpkins widely available, so many of us put this delicious fruit/vegetable to waste by throwing it away.
If you are not one to celebrate the Halloween spirit, you can still use canned pumpkin in this recipe, which I find is actually a lot easier. This soup is soup makes a delicious lunch or a light dinner, perfect for those cold autumn evenings. It would be great served alongside our homemade hummus and whole wheat bread. Pumpkin is rich in providing you many vitamins and minerals your body craves throughout these winter months. Turn up the heat by adding either chilli flakes or more thai green curry paste. Season to individaul taste, this soup is delicious both cold and hot.
- 1 can of Pumpkin/fresh Pumpkin
- 1 Butternut Squash
- 2 tbsp of Peanut Butter
- 1 tsp of Thai Green Curry Paste
- 1 can of low-fat Coconut Milk
- 1 Vegetable Stock Cube & 350ml of Boiling Water
Prep Time: 5 Minutes
Cooling Time: 10 Minutes
- Preheat the oven to 200 degrees Celsius. Peel the squash into quarters lengthways and remove the seeds. Cut the squash into cube-size pieces and place onto a baking tray. Drizzle with olive oil and roast in the oven for 25-30 minutes or until the squash is tender with golden-brown edges.
- Once the squash is cooked, place all of the ingredients (apart from stock liquid) into a large bowl and blitz with a hand blender. After, add the stock liquid slowly until you reach your desired consistency.
- Place into a saucepan and heat through and enjoy!