Spicy Butternut Mango Chutney Soup
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 chilli, this soup is sure to warm you up on those crisp autumn evenings.
Ingredients
- 1 litre Butternut Squash Soup
- 2-3 tablespoon McEwan's Own Mango Chutney
- 4 tablespoon Crème Fraîche
- 4 teaspoon Roasted Pumpkin Seeds
- black pepper to taste
Instructions
- 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 about 1 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.