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Moroccan Pumpkin Soup featuring Moroccan Marinade

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  • Ready in: 1 hour includes cooking time
  • Serves: 4
  • Complexity: easy


  • 1 kg butternut pumpkin, peeled and chopped
  • 1 brown onion, chopped
  • 1 teaspoon Hells Breath Moroccan Marinade
  • 1 -2 tablespoons olive or vegetale oil
  • 1lt chicken or vegetable stock


  1. Soften the onion in the oil and Hells Breath Moroccan Mariinade over a gentle heat for about 5 minutes.

    Add the pumpkin and stock and cook at a gentle simmer until the pumpkin has softened - approx. 30mins.

    Use a stick blender or tranfer into a food processor and bring to a smooth, creamy texture.

    Return to the pot to reheat.

    Serve with a sprinkle of chopped coriander or parsley and crusty bread.

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I purchased a bottle of your hot stuff habanero sauce...fantastic! the chilli addicts in the household love it.

Thanks, keep up the good chillis. Ross.