Spiced Pumpkin Soup
Heat 2 tbsp olive oil in a large saucepan over a medium heat and add the onion, carrot, garlic, ginger and celery and cook for 10 minutes, or until soft
Now add the pumpkin, TABASCO® Habanero Sauce and stock to the pan along with a good pinch of salt and black pepper. Bring to the boil and then simmer for 30 minutes
When the pumpkin is cooked and tender, blitz the soup with a hand blender until smooth
In a small frying pan, toast the pumpkin seeds for a few minutes on a high heat and then remove from the pan
Now add the remaining 2 tbsp oil to the same frying pan and fry the sage leaves for a minute until crispy. Then set aside on some kitchen paper
Divide the soup between bowls and add a dollop of yogurt to each, then sprinkle with toasted pumpkin seeds, crispy sage leaves and little extra virgin olive oil. Add extra TABASCO® Habanero Sauce to taste!
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You will need:
Our hottest sauce. A fruity, jamaican style blend.
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