Ingredients

 

• 1 x Large tablespoon of Big Mama Spice
• 1 x medium to large pumpkin - appx, 1.5 pounds
• 1 x large red onion, chopped
• 2  x large carrots
• 2 x bayleaf
• 2oz unsalted butter
• 1 x standard mug of single cream
• 1 x tea cup of Passata
• 2 tablespoons of olive oil
• 1 x large potato (or two small) (preferably red potato for flavor)
• 2 tablespoons of Maggie Sauce
• Salt and ground pepper to taste

HOT TIP: Big Mama Spice Rub - Ginger Special Edition is especially great in this soup.

Method

 Chopping

1. Chop your onions and carrots into a small dice
2. Chop the pumpkin and potato into medium-sized chunks

Let’s get Cooking

1. Boil some water in a medium-sized pan (Pan#1).  Once it reaches a rolling boil, add your chopped potatoes and pumpkin and cook until almost tender.
2. Whilst the potato and pumpkin are boiling, place your chopped onions, carrots, bay leaf, butter, and a good splash of olive oil (approximately two tablespoons) into a medium - large pan (Pan #2) and cook over a low heat for approximately 10 minutes, until softened, tender, but not browned.
3. Add the Passata and the Maggie sauce to your pan and maintain a low-heat.
4. Drain the pumpkin and potato, and add them to your medium-large pan (Pan #2) .
5. Mix to combine all your ingredients and cook for a further 5 minutes.
6. Pick out the bay leaf and blend the soup until smooth using a stick blender.
7. Add half the cream
8. Add salt and pepper as required.
9. Cook on a low heat for a further 2-3 minutes
10. Pour the soup into bowls and serve with a swirl of cream.

HOT TIP: Adding a splash of coconut milk adds a nice flavour dimension to your soup.