About this recipe:A super-tasty soup, which is quick and easy to make. Pureed pumpkin is simmered with chilli powder and hot pepper sauce, before being served with a chilli-spiked soured cream. Enjoy with crusty bread, if desired.
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Method Prep:10min › Cook:15min › Ready in:25min
In a food processor or liquidiser, puree the green chillies and soured cream until well blended. Set aside. In a medium saucepan, over medium-high heat, combine the pumpkin puree, chicken stock and water. Season with chilli powder, garlic granules and hot pepper sauce. Stir in 4 tablespoons of the soured cream mixture.
Bring to the boil, then reduce heat to medium and simmer, uncovered, for 5 minutes. Pour into serving bowls and spoon a dollop of the soured cream mixture on top. Run a knife or the tip of a spoon through the dollop to swirl.
Tinned green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.