Spiced summer pumpkin, butternut squash & red bell peppers soup

8 servings
15 min
20 min


Number of serving: 8
2 + 1/2 red bell peppers, washed, cleaned, pad dry on kitchen paper, cut into chunks

1 large white onion, peeled & finely diced

340 gr of summer pumpkin, peeled, seeds & threads cut out with a spoon, cut into chunks

410 gr of butternut squash, peeled, seeds & threads removed, cut into chunks

1/4 teaspoon of dried red chilli pepper flakes

1 liter vegetable stock

baking margarine


  • 1. Take a large cooking pot or steam cooker & heat up on high. Add some baking margarine & let it melt. When melted & sizzling hot, add the chopped onion & red bell pepperes pieces. Stir frequently. Let them fry for about 3 to 5 minutes.
    2.Now , add the chopped up pumpkin & butternut squash chunks. Stir well. Then, add the vegetable stock. Stir well.
    3. Finally, add the dried red chilli pepper flakes. Stir. I put the lid on my steam cooker & let it sit for about 15 minutes on high heat. Then, I turn the heat off & carefully place the steamcooker on another side of the stovetop. With the help of a wooden spoon, I put the valve open & let the steam slip away. When there is no steam left & it has stopped sizzling , you can open the steam lid. Now, taste your soup. It has to taste fab. Liquidize your soup.
    But if you don't have a steam cooking pot, just boil the soup until the vegetables are cooked trough, after 15 to 25 minutes, I think. Taste & liquidize as well.
    4. Laddle your soup into soup bowls & serve with some fresh leaves of basil on the top.

    You taste the lovely flavours of the butternut & summer pumpkin & in the end of your mouth you feel the warmth of the dried red chilli pepper flakes,...this is not too spicy just good!




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Sophie32, 05/10/2009


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