Cream of Pumpkin Soup with Must Chup "Big Kick" - Mustchup

Ingredients

• In a pan heat 2 tablespoons of olive oil. Then add the finely diced onions and cook without colour.
• 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.
• Add the vegetable stock to the pumpkin and simmer for 10 minutes until the pumpkin is very soft.
• Add the double cream to the pan and bring back to the boil.
• Pour into a blender and blend until silky and smooth.
• Place back into the pan and add a dollop of Must Chup ‘Big Kick’ for a nice level of chilli heat
• 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.
• Pour the soup in a hot soup bowl and garnish with croutons and toasted pumpkin seeds
• Bon appetit!