This exotic harvest soup tastes like it’s been simmering for hours, but it won’t take more than 15 minutes to make! Each velvety spoonful gets a spicy kick from the Mango Chutney. With flavours of ginger and red chili, this soup is sure to warm you up on these crisp autumn evenings.
1 jar McEwan’s Own Butternut Squash Soup
2-3 tbsps McEwan’s Own Mango Chutney
4 tbsps crème fraîche
4 tsps roasted pumpkin seeds
black pepper, to taste
Add the soup to a large pot and warm over medium-low heat.
Stir in 2 or 3 tablespoons of the mango chutney, depending on how spicy you want your soup to be.
Once the chutney is fully incorporated, and the soup is warmed through, it’s ready to serve.
Set out 4 soup bowls and fill each bowl with about1 cup of soup.
Stir in 1 tbsp of crème fraîche into each bowl, and top with 1 tsp of pumpkin seeds and some fresh black pepper. Serve warm.
Shareba Abdul, In Search Of Yummy-ness
Blogger, Home Cook, Freelance Writer