3 cups / 450 g pumpkin or butternut squash, diced

1 onion, sliced

2 cloves garlic, chopped

1/2 – 1 fresh chili, de-seeded and chopped finely

1 bayleaf

2 cups / 490 ml tomato juice

3/4 cup / 200 ml stock

1 tablespoon butter

1 tablespoon fresh parsley, chopped

salt and pepper

a little milk



1.    Melt the butter in a large saucepan and sauté the onion until it is golden.  Add the garlic, chili, bayleaf and pumpkin or squash.  Stir well.

2.    Pour in the tomato juice and stock next.  Bring to the boil.  Allow to simmer, stirring from time to time, for 20 minutes or until the pumpkin/squash has softened.

3.    When ready, allow the soup to cool a little and remove the bayleaf.  Transfer the soup to a blender, adding a little milk if desired for a thinner mixture.  Return to pan, season and heat through before serving, with the parsley sprinkled on top.


Serves 4

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