Flava Packs Jerk Spicy Pumpkin Soup Recipe

A Jerk Spicy Pumpkin Soup topped with roasted pumpkin seeds and extra virgin olive oil in a bowl on a wooden chopping board. Served with buttery crusty toast on a stainless steel dish

Serves: 2-4

Prep Time: 10mins (+marinating)

Difficulty: Easy

Cooking Time: 1hr 20mins

IngrEdients

1 Pumpkin/Squash (Rough Cut)

2 Sweet Potato (Rough Cut)

3 medium Tomatoes

2 medium Onions (Rough Cut)

750ml Chicken/Veg Stock or water

100ml Double Cream – Optional

25g Butter (about 2 tablespoons)

2 tablespoons Extra Virgin Olive Oil

1 teaspoon Salt (adjust to taste)

2 tablespoons Flava Packs JERK Seasoning

A Jerk Spicy Pumpkin Soup topped with roasted pumpkin seeds and extra virgin olive oil in a bowl on a wooden chopping board

Method

Preheat the Oven: Set your oven to 200°C.

Prepare the Vegetables: Place the pumpkin, sweet potato, tomatoes, and onions in a roasting tray. Sprinkle generously with Flava Packs Jerk Seasoning, a good pinch of salt, and some olive oil. Mix everything well.

Roast the Vegetables: Put the tray in the oven. Roast for 20 minutes at 200°C, then reduce the temperature to 160°C and roast for another 40 minutes. Aim for a charred exterior and soft interior.

Cool and Blend: Once roasted, let the vegetables cool. Blend them in batches with some stock, or all at once if you have enough space in your blender.

Heat the Soup: Pour the blended soup into a saucepan. Add more stock if it’s too thick, a few knobs of butter, and a dash of double cream. Heat on medium for about 5 minutes, or until the soup is thoroughly warmed.

Serve: Drizzle with olive oil and double cream for a restaurant-style presentation. Serve with crusty, heavily buttered toast on the side.

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