Hot and Spicy Pumpkin Soup

    Hot and Spicy Pumpkin Soup

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    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.

    Serves: 4 

    • 1/2 (220g) tin diced green chillies
    • 4 tablespoons soured cream
    • 425g pumpkin puree
    • 400ml chicken stock
    • 125ml water
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon garlic granules
    • 1/2 teaspoon hot pepper sauce

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. 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.
    2. 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.

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