CURRY JERK PUMPKIN SOUP WITH SPINNERS (SERVES 4)

Ingredients: 1kg pumpkin or butternut squash (cubed) 1 onion 2 garlic cloves 2–3 tbsp Cracking Curry Jerk 400ml coconut milk 700ml veg stock 150g plain flour Pinch of salt

Authentic Pepper Sauce to serve.

Method:

1. Fry the chopped onion and garlic in a little oil for 5 minutes.

2. Stir in the Cracking Curry Jerk for 1 minute.

3. Add the pumpkin, coconut milk and stock. Simmer for 20–25 minutes.

4. Meanwhile, mix the flour and salt with about 80ml cold water to make a firm dough.

5. Pinch off small pieces and roll between your palms into thin spinners.

6. Blend the soup until smooth.

7. Bring back to a simmer, add the spinners and cook for 10–12 minutes.

8. Serve with a drizzle of Authentic Pepper Sauce.

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