Firecracker Pumpkin Soup


  1. Melt the butter in a pan and add the peeled and chopped onion, carrot and garlic. Sweat for a few minutes and add the peeled and deseeded pepper, chilli, pumpkin and spices. Sweat for 10 minutes and add the vegetable stock.
  2. Simmer for 30 minutes then blend with a stick blender.
  3. Adjust the seasoning and consistency and pass through a fine sieve.
  4. To serve, garnish with fine sliced chilli, drizzled crème fraiche, coriander leaves and pumpkin seeds


Serves 8 to 10

    • 1.5kg Fresh Pumpkin
    • 1 Red Pepper (Deseeded
    • 1.5 Red Chillies
    • 2 White Onion
    • 1 clove Garlic
    • 50g Butter
    • 2 Carrots
    • 1tsp Ground Ginger
    • 1 tsp Ground Coriander
    • 1.5L Vegetable Stock


  • Half Red Chilli (Finely Sliced)
  • Crème Fraiche
  • Pumpkin Seeds
  • Fresh Coriander Leaves