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two bowls of roast butternut chipotle soup without cream on a timber bench.

Roast Butternut Pumpkin Chipotle Soup without Cream

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  • Author: Emma Lee
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 50 minutes
  • Total Time: 2 hours 10 minutes
  • Yield: 4 people 1x
  • Category: Lunch, Soup
  • Method: Slow-Cook
  • Cuisine: Australian


This roast butternut chipotle soup without cream is a total winner. It’s simple to make, hearty, and ridiculously inexpensive.  The perfect cold-weather soup!


  • 20 g butter (unsalted)
  • 1 onion (sliced)
  • 2 cloves garlic (crushed)
  • 1/2 butternut pumpkin (peeled, seeds removed. Cut into rough 5cm chunks.)
  • 1 potato (peeled, cut in half)
  • 750 ml water
  • ½ tsp chipotle chili (ground)
  • sea salt
  • cracked pepper


  1. Preheat oven to 140°c.
  2. In a cast iron casserole on a low heat, melt the butter. Add the sliced onions and gently stir. Cook them until soft and translucent (about 10 minutes), stirring occasionally.
  3. Add the garlic. Stir in, and cook for 30 seconds until fragrant. Add the pumpkin, potato and water. Increase the heat to medium and bring to a simmer.
  4. Once simmering, remove the soup from the stovetop and pop into the oven for 90 minutes.
  5. After 90 minutes the pumpkin and onions should be nice and caramelized, and the liquid partly reduced. Blitz the soup with a stick blender and add the ground chipotle. Season with sea salt and freshly cracked pepper.


Half a butternut pumpkin before seeded and peeled is roughly about 1kg in weight.

I use a 24cm cast iron french oven for this recipe.


  • Serving Size: 1 portion
  • Calories: 93
  • Sugar: 3.2 g
  • Sodium: 608.6 mg
  • Fat: 4.3 g
  • Carbohydrates: 13.1 g
  • Protein: 1.6 g
  • Cholesterol: 10.8 mg