In a saucepan over medium heat, soften two chopped onions, 2 cloves of garlic and 1 tbsp. of ginger in the oil. Then add a jar of Squash and Smoked Paprika Kitchen Lab sauce, 2 tbsp. curry and 1 tbsp. mustard. Continue cooking for 2 minutes, add 5 cups of chicken stock and bring to a boil.


Cover and simmer for about 20 minutes. Add salt and pepper.


Divide the squash soup into the bowls. Garnish with a drizzle of cream, herbs and a few slices of pepper or pepper.

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