Cream of Pumpkin Soup with Must Chup “Big Kick”
This is a lovely winter soup and uses up the Pumpkin from Halloween.
Preparation time: 20mins
Cooking Time: 25 mins
Serves 6


2 finely chopped onions
4 tablespoons of olive oil
700ml vegetable stock
150ml Double cream
4 slices of wholemeal bread
1 dollop of Must Chup ‘Big Kick’

  1. In a pan heat 2 tablespoons of olive oil.
    Then add the finely diced onions and cook without colour.
  2. Remove the skin from the pumpkin keeping the pumpkin seeds to one side. Season with salt and pepper. Add to the pan and cook until lightly golden for 8 – 10 minutes.
  3. Add the vegetable stock to the pumpkin and simmer for 10 minutes until the pumpkin is very soft.
  4. Add the double cream to the pan and bring back to the boil.
  5. Pour into a blender and blend until silky and smooth.
  6. Place back into the pan and add a dollop of Must Chup ‘Big Kick’ for a nice level of chilli heat
  7. Croutons – Chopped the sliced bread into cubes and fry in 2 tablespoons of hot olive oil until golden and crisp. Also add the pumpkin seeds until toasted.
  8. Pour the soup in a hot soup bowl and garnish with croutons and toasted pumpkin seeds
  9. Bon appetit!