Ideal for autumn - and brilliant for Halloween or Bonfire Night - this soup is so warming as the hint of chilli gives a fiery kick.
Serves 8
- 25g/1oz Red Tractor Country Life English butter
- 1 large Red Tractor onion, chopped
- 3 Red Tractor carrots, chopped
- 400g/14oz Red Tractor pumpkin or butternut squash, peeled deseeded and chopped
- ½ tsp medium chilli powder
- Pinch ground ginger
- 1 litre/1 3/4 pints vegetable stock
- 450ml/3/4 pint Red Tractor milk
- 150ml/1/4 pint Red Tractor single cream
- Salt and freshly ground black pepper
Melt the butter in a large saucepan and fry the onion gently until softened. Add the carrots, pumpkin or squash, chilli powder, ginger and stock. Bring up to the boil, then reduce the heat and simmer for 25-30 minutes.
Blend the soup until smooth, then add the milk and half the cream. Reheat, then season with salt and black pepper.
Blend the soup until smooth, then add the milk and half the cream. ReheaServe, topping each portion with a swirl of single cream and some extra ground black pepper., then season with salt and black pepper.
Cook’s tip: When Red Tractor pumpkin and butternut squash are not in season, use a total of 6 Red Tractor carrots instead – the soup will be different, yet just as tasty. The soup can be frozen for up to 3 months – or chilled for up to 3 days.