REDHOT SPICY PUMPKIN SOUP

Ingredients

• 1 onion, , chopped
• 1 tablespoon butter
• 1 kilograms pumpkin,, peeled, deseed and cut into chunks
• 1 carrot,, peeled and sliced
• 600 millilitres vegetable stock
• 2 tablespoon FRANK'S RedHot® Original Cayenne Pepper Sauce
• 125 millilitres soured cream, plus extra to serve
• 1 tablespoon toasted pumpkin seeds

directions

1. Saute the onion, in butter, in a large pan until tender.Add the pumpkin and carrot, cook for 10 minutes before adding the stock and FRANK'S RedHot® Original Cayenne Pepper Sauce.Cook for a further 10 minutes, until the pumpkin is soft.Set aside and allow to cool slightly.
2. Blend using a stick blender, or in batches in a food blender until smooth.Return to the pan and heat through.
3. Serve with a dollop of soured cream and toasted pumpkin seeds to garnish.