• 1 tablespoon olive oil
  • 2 small or 1 medium red or white onion
  • 3 garlic cloves, crushed
  • 1kg butternut pumpkin or squash, peeled, chopped
  • Generous 1/4 teaspoon dried chilli flakes
  • 2 teaspoons ground coriander
  • 1 litre vegetable stock
  • 2 tablespoons creme fraiche or cream
  • To serve: Creme fraiche or cream and small bunch fresh coriander


  • STEP 1
    Heat oil in a saucepan over medium-high heat. Add onion. Cook slowly for 3 minutes or until onion has softened but not coloured.
  • STEP 2
    Add crushed garlic and pumpkin. Cook, stirring occasionally, for 5-10 minutes or until pumpkin has softened or starts to brown.
  • STEP 3
    Add chilli and coriander. Cook for 1 minute or until fragrant.
  • STEP 4
    Add stock. Cover. Bring to the boil. Reduce heat to medium-low. Simmer for 10 to 12 minutes or until pumpkin is tender.
  • STEP 5
    Set aside for 2 minutes to cool slightly.
  • STEP 6
    Blend in batches until smooth.
  • STEP 7
    Return to pan over low heat and reheat for 1 minute. Stir in creme fraiche or cream. Season with pepper if required.
  • STEP 8
    To serve, divide between warmed bowls, top with teaspoon of creme fraiche if required and lightly chopped fresh coriander. Serve with warm crusty rolls or bread.

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