RedHot spicy pumpkin soup
A classic autumnal soup with a spicy flavour using Frank's RedHot Cayenne Pepper Sauce.
Prep 10 minutes
Cook 30 minutes
1 onion, chopped
1 tbs butter
1kg (2.2lb) pumpkin, peeled, deseeded and cut into chunks
1 carrot, peeled and sliced
600ml (1 pint) vegetable stock
2 tbs Franks RedHot Cayenne Pepper Sauce
125ml (4floz) sour cream, plus extra to serve
toasted pumpkin seeds to serve
- SAUTE the onion in butter in a large sauce pan until tender. Add the pumpkin and carrot, cook for 10 minutes before adding the stock and RedHot sauce. Cook for a further 10 minutes until pumpkin is soft, allow to cool slightly.
- BLEND using a stick blender, or in batches in a food processor until smooth. Return to saucepan.
- STIR in the sour cream then heat through. Serve with a dollop of sour cream and toasted pumpkin seeds to garnish.