Makes

6

Servings

Prep Time

10

Minutes

Cook time

30

Minutes

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.