Pumpkin Chilli Soup

Prep time: 10 minutes
Cook time: 40 minutes
Serves: 6


2 tablespoons of Gloucestershire Chilli Farm’s chilli infused sunflower oil

2 medium-sized onions, chopped

2 gloves of garlic, finely chopped

700g of pumpkin, peeled, deseeded and chopped

1 parsnip, chopped

1 sweet potato, peeled and chopped

2 carrots, chopped

1 courgette, chopped

1 tin of butter beans, drained

1 teaspoon of dried sage

1 red Gloucestershire Chilli Farm chilli of your choice (depending on how hot you want it!)

4 litres of vegetable stock

Salt, to taste

Pepper, to taste

Serve with wholemeal bread (optional)


Heat the Gloucestershire Chilli Farm’s chilli infused sunflower oil in a large pan. Pan-fry the onions, garlic, carrot, parsnip and courgette for a few minutes.

Add the pumpkin, sweet potato, butter beans, sage and Gloucestershire Chilli Farm chilli to the veggies and cook for another couple of minutes.

Add the vegetable stock and bring to the boil. Simmer on a lower heat, cover and cook for another 30 minutes until the veggies are soft.

Blend the ingredients together.

Serve in a bowl with wholemeal bread.

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