Squash, lime and chilli soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the oil in a large saucepan. Add the onion and the squash or pumpkin and cook over a medium-high heat, stirring regularly, for several minutes until they start to caramelise.

Step 2

Add the cauliflower and garlic and cook for a few minutes, then stir in the chilli paste and lime zest. Season well with salt and pepper.

Step 3

When the vegetables are well coated with the chilli paste, pour in the stock. Bring to the boil and simmer until the vegetables are completely tender – this should take about 15 minutes.

Step 4

Blend the soup until smooth. Taste and add some of the lime juice – you may only need half of it to get the right balance of acidity.

Step 5

For the garnish, if using, heat the oil in a small pan, add the pumpkin seeds and fry for a minute. Loosen the chilli paste with any remaining lime juice, then add it to the pumpkin seeds. Stir-fry the seeds until they look dry and roasted.

Step 6

Serve the soup topped with a sprinkling of the pumpkin seeds and/or a few coriander leaves, if you like.