Slow-cooked Pumpkin and  Chipotle  Soup

There is something about coming home (and warming up) to a bowl of chipotle spiked butternut squash soup for supper.  It’s simple to make, hearty, and ridiculously inexpensive.


20 g butter  1 onion (sliced) 2 cloves crushed garlic  1/2 butternut pumpkin (peeled, seeds removed. Cut into rough 5cm chunks.) 1 peeled potato cut in half  750 ml water ½ tsp ground chipotle chili 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  3. Add the garlic. Stir in, and cook for 30 seconds  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.

Want more?  Check out the link below for the full Butternut Squash Chipotle Soup recipe