The flavour combinations might seem a little unusual in this soup – squash, chilli and vanilla, but they work. Vanilla brings out the delicious sweetness in pumpkin, chilli gives the soup some much needed heat for the cold Bonfire night and a generous salt seasoning balances them out.

You will need:

2 table spoons of maple syrup

50g of pecans

3 small thai chilies (slashed on the side to release their oils)  and a vanilla pod

1 butternut squash pealed and cubed

2 finely chopped shallots

300ml of veg stock

Handful of pomegranate seeds

1 tablespoon of chopped parsley

First place the butternut squash into a backing tray with a drizzle of olive oil, season with salt and pepper then cover with foil before baking at 170 degrees for 40 minutes

Add the chopped shallots to a hot oiled pan, season with salt
Season with salt before adding your chilies and halved vanilla pod Fry for a few minuets to release the flavors
Add the squash and then the stock
Simmer for ten minutes before removing the chilies and vanilla pod.

Blend until smooth
Oil a frying pan and add the nuts
When they start to sizzle add the syrup
Pop them on a plate to cool
For service, pour your delicious soup into bowls and decorate with the nuts, pomegranate and parsley.


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