Pumpkin, tomato and chilli soup

    33 min

    A delicious, creamy pumpkin soup made easy with a jar of tomato and chilli sauce and mascarpone cheese.

    3 people made this

    Serves: 4 

    • 1 tablespoon vegetable oil
    • 20g butter
    • 1 onion, chopped
    • 300g peeled and diced pumpkin flesh
    • 300ml vegetable stock
    • 1 jar Loyd Grossman® tomato and chilli sauce
    • 2 tablespoons mascarpone cheese

    Prep:3min  ›  Cook:30min  ›  Ready in:33min 

    1. Heat the oil and the butter in a pan and add the onion. Cook for a few minutes until the onion is soft and add the pumpkin, vegetable stock and the sauce.
    2. Bring to a simmer and cook for 30 minutes until the pumpkin is cooked through and soft, then add the mascarpone cheese.
    3. Puree with a stick blender or in a food processor until smooth.

    See it on my blog

    check out this recipe on loydgrossmansauces.co.uk

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