Chilli Pumpkin Soup
  • 3 ½ pounds of pumpkin
  • 2 red chillies (finely chopped)
  • 1 medium red pepper (diced)
  • 1 medium onion (diced)
  • 2 cloves of minced garlic
  • 2 cups of vegetable stock
  • 2 tbsp of grass-fed butter or ghee
  • 2 tbsp of salt
  • 1 tbsp of olive oil
  1. Take your pumpkin and chop it into 1 inch cubes. Steam them until they are tender (if you do not have a steamer, you can also boil them).
  2. While steaming the pumpkin, heat your olive oil in a sauce pan on low to medium heat. Add the minced garlic and after 2 minutes, add in the red chilies and cook for 4 minutes then follow them with the red peppers, continuing to cook until they are soft. Next you need to puree the ingredients and add ½ a tablespoon of salt. Set to the side.
  3. Once your pumpkin has become soft, drain 2 cups of the water used to cook the pumpkin into a container. Add the vegetable stock to the water and set to the side. Drain the remaining water from the pumpkin and puree the pumpkin pieces.
  4. Place your butter on medium heat until it is melted. Next, add the onions. Once they become soft, add your pumpkin puree. Add the stock and mix well then let the mixture stew for 20 more minutes on a medium heat.
  5. Serve in a bowl and add a tablespoon of chilli puree. Serve hot with bread.
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