Dev-mex pumpkin soup


Serves 6-8

For the soup

1 pumpkin or squash (about 1.5kg) peeled, deseeded and cut into 2cm cubes

3 tbsp olive oil

2 onions, finely chopped

½ tsp smoked paprika

3 cloves garlic, crushed

2 red chillies, deseeded and finely chopped

400g can chopped tomatoes

1 litre of chicken or vegetable stock

425g can red kidney beans, drained

2 cooked corn cobs

1 tbsp sweet chilli sauce

Juice of 1 lime

Sea salt and ground black pepper


To garnish

100g tortilla chips

75g jarlsberg cheese, grated

2 tbsp chopped coriander

1 ripe avocado, peeled, diced and tossed with lime juice

 Dev-mex Pumpkin Soup
 Preparation Method

Put the pumpkin cubes on a roasting tray and toss with 1 tbsp olive oil and salt and pepper. Roast in the oven for 40 minutes until slightly coloured.


Meanwhile, heat the rest of the olive oil in a large pan or stockpot then add the onions and cook for 20 minutes until tender and slightly caramelized.

Stir in the paprika, garlic and chillies then cook for 3 minutes.

Add the tomatoes. Simmer for 15 minutes or until reduced and thick the stir in the roasted pumpkin.


Puree with a hand blender. Slowly adding the stock until well combined.

Bring to the boil the add the kidney beans and sweetcorn kernels. Season well, adding the chilli sauce and lime juice to taste, then simmer for 10 minutes.


Before serving add half of the garnish ingredients and fold them through the soup, then scatter the rest over the top.


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