RedHot spicy pumpkin soup

A classic autumnal soup with a spicy flavour using Frank's RedHot Cayenne Pepper Sauce.  

Serves 6
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.

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