Caribbean Butternut Soup

September 28, 2016

This pumpkin soup has a kick and is deceptively filing. Use a lime rather than a lemon if you like a more gentle tang and adjust the chilli according to your taste. As a main serve with small warm crunchy rolls to soak up the soupy goodness. Serves 4-6


1 tbsp plant based Nuttelex

1 large onion, roughly chopped

1 leek, washed well and chopped

2 cloves garlic, crushed

1 medium butternut, peeled and chopped

1 ½ liters chicken stock

juice of 1 lime or lemon

2 tbsp short grain rice

freshly ground pepper to taste

1 tbsp medium hot chilli sauce

fresh coriander and lime slices to garnish


1Melt Nuttlex in deep saucepan and cook onion, leek, garlic and butternut over medium heat for 3–5 minutes, stirring well.

2Add chicken stock, cover pan and simmer until vegetables are very soft.

3Blend mixture in a food processor or push through a sieve and return to saucepan.

4Add lime or lemon juice, rice, pepper and chilli sauce. Bring to boil, reduce heat and simmer for 10–12 minutes, stirring occasionally to prevent rice from sticking.

5Top with thin slices of lime or lemon in each soup bowl and finely chopped coriander

6Water or stock may need to be added if soup is too thick after rice is added.