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Chipotle Roasted Pumpkin Soup

Prep Time 20 minutes
Baking Time 40 minutes
Baking Pan Enamel Bake Tray 1L
Serves 4-6


  • 1.3kg butternut pumpkin, cut into quarters, seeds removed
  • 60ml light olive oil
  • 2 tablespoons chipotle in adobo, finely chopped
  • 160g store-bought chargrilled capsicum, seeds removed
  • 500ml salt-reduced chicken stock
  • Splash of milk
  • 1 small chorizo, skin removed, finely chopped/crumbled
  • Sea salt and freshly cracked black pepper
  • Parsley, to garnish
Crusty bread dipped into a creamy soup, yum! The perfect winter warmer created by The Hungry Babushka.


Step 1

Preheat oven to 200⁰C (fan forced). Whisk together olive oil and chipotle in adobo, season with salt then rub all over the pumpkin quarters. Spread on baking tray and bake for 40 mins, turning every 10-15 mins. Allow to cool slightly then peel and discard the skin.

Step 2

Combine pumpkin flesh and capsicum in blender, add a small amount of stock and blend until smooth, adding enough stock to get the soup to a consistency you like. Add a splash of milk, season with salt and pepper and blend to combine.

Step 3

Place the finely chopped chorizo in a large, cold frypan over medium-high heat. Fry until crispy. Serve sprinkled over the soup with a little parsley to garnish.


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