Chetna Makan's soup is cooked with store-cupboard ingredients to add tons of flavour and depth
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Heat the oil in the pressure cooker and add the onion. Cook over a medium heat for 5 minutes, until softened. Add the ginger and most of the chilli and cook for 1 minute more.
Add the butternut squash and cook for 5 minutes, until starting to get some colour. Add the salt, cumin and stock and mix well.
Put the lid on the pan and pressure cook for 15 minutes according to manufacturer instructions. Leave to rest for 10 minutes, then remove the lid.
Using a stick blender, liquidiser or food processor, blitz to a purée and return to the cooker. Season to taste. Add the prawns until thoroughly heated through, then swirl in the cream to serve, with the remaining chilli scattered over the top. Delicious with some crusty bread.
You can keep this recipe vegan and serve without the cream and the prawns. It’s
still delicious – add some cooked beans
or pulses for protein instead, if liked.
Typical values per serving when made using specific products in recipe
Energy | 1,193kJ/ 286kcals |
|---|---|
Fat | 14g |
Saturated Fat | 48g |
Carbohydrates | 25g |
Sugars | 15g |
Fibre | 6g |
Protein | 12g |
Salt | 1.8g |
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