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Spicy Pumpkin Soup Recipe

Spicy Pumpkin Soup Recipe

Spicy Pumpkin Soup Recipe

It’s Pumpkin Spice, but not as you know it!

The leaves are glowing yellow and orange, which means that we are well and truly into soup season. What could be better than a warming bowl of spicy, thick and velvety soup, full of roasted vegetables, in this case a seasonal pumpkin, mixed in with your favourite chillies and store cupboard spices. 

This hearty dish could make a great dinner party starter, a mid-week family supper or even an easy lunch for the week. If you’ve only had the famous coffee drink, or pumpkin pie, you may just think its too sweet, but there are many varieties. The one we imagine (think of the emoji) has a more savoury flavour, which works perfectly with your store cupboard spices.  

As with all these recipes, it’s very simple, so let us know if you have a go and tag us on Instagram, Facebook or Twitter!


Ingredients (for soup)

2kg pumpkin (this will yield approximately 1kg of edible pumpkin)

2 tbsp olive oil

2 large onions, finely diced

4 cloves of garlic, minced

2 tbsp Haynes Gourmet Candied Jalapeño Red Rings

1 tsp cumin

2 tsp ground coriander

2 tsp mild curry powder

1litre vegetable stock (water & 2 Stockpots)

8 tbsp Double Cream

Ingredients (for croutons)

4 slices of sourdough, diced 2cm pieces

2 tbsp olive oil


1. Set oven to 200C, and cut open the pumpkin, remove the seeds, and cut into 8 pieces.

2. Use 1 tbsp of olive oil and coat each piece, and place on a baking tray in the oven for 40 minutes until soft. Remove the skin and set to one side.

3. In a large saucepan, add olive oil and onions. Cook down until translucent. Then add the garlic, cumin, coriander, and curry powder and a small drop of water. Cook out the spices for 2-3 minutes.

4. Add the pumpkin, stock and Candied Jalapeños. Simmer for 5 minutes.

5. Either use a stick blender or a liquidiser (Nutribullet) to combine all the ingredients and place the soup back into the saucepan.

6. Heat a little olive oil in a frying pan, add the croutons, cook until toasty and golden. Season.

7. Add the double cream to the soup until it’s all combined and warmed through, and check for seasoning. 

8. Serve immediately, with croutons and a drizzle of olive oil and cream. 

TOP TIP: Extra topping!

Don’t throw away your pumpkin seeds. Wash them with warm water, to remove as much of the pumpkin as possible then pat dry. Add a small amount of olive oil and salt, and toast them in the oven until crunchy. Use as garnish or a secret tasty snack (chef’s perks!)

Vegan Falafel & Beet Tacos

Vegan Falafel & Beet Tacos

Vegan Falafel & Beet Tacos

This easy taco recipe will have you coming back for more.

Recipe kindly submitted by Darwins Kitchen from @Mattdarwinskitchen


  • Falafel bites 
  • Hummus 
  • Beetroot (pre cooked) 
  • Picked red cabbage 
  • Carrot
  • Red onion 
  • Apple
  • Mint
  • Yogurt/vegan yogurt 
  • Pomegranate seeds 
  • Coriander 
  • Haynes Red Candied Jalapenos
  • Soft taco wraps 


1. Cook pre made falafel to package instructions

2. Finely slice carrot, red onion and matchstick the apple. Add the pickled cabbage and cover with some of the pickling juice. Add a pinch of sugar and salt and set aside 

3. Finely chop a few mint leaves and add to to the yogurt. 

4. Blitz 1 pre cooked beetroot with hummus (store bought). You can find beetroot hummus in most supermarkets now. 

5. Time to build –

Heat your taco wraps in a pan for 10-20 seconds

Spoon on some of the beetroot hummus then add the purple pickles 

Break up the falafel bites and load them in , topping with a drizzle or the mint yogurt and those pomegranate seeds

Add a sprinkle of coriander and a couple Haynes Gourmet Candied Jalapenos for a little kick of heat.  

Lobster Tacos

Lobster Tacos

Lobster Tacos

I think we all deserve a treat at the moment, so why don’t you bring those special holiday vibes into your home with this very simple recipe for fresh and zingy lobster tacos. I know that the price of lobster can be a prohibitive factor for us, which is why it’s only an occasional treat, but we can now buy raw frozen lobster tails from most supermarkets (look for the deals) which is a real game changer. However, if you prefer, the lobster can be swapped out for prawns, and you will still have a delicious taco. We love seeing what you create at home, so please tag us in your posts on Twitter or Instagram @HaynesGourmet

 Hasta luego,




Serves 2 people

  • 4 small lobster tails
  • 4 small tortillas (15cm)
  • 1 mango (or equivalent of frozen mango cubes)
  • 1/2 sweet white onion (or red onion)
  • 1 tbsp of chopped Haynes Gourmet Candied Jalapeño Red Rings
  • 1 lime
  • 1 pinch sea salt
  • 1/2 tsp chipotle paste
  • 2 tbsp mayonnaise


  1. If you have frozen lobster tails, defrost them overnight in the fridge.
  2. When you are ready to cook, bring a large pan of salted water to the boil, and keep it on a simmer.
  3. Heat a dry pan for your tortillas on a low/medium heat. We will get back to those.


  1. Dice the mango* and onion into similar-sized small cubes (approx. 5mm), chop the Candied Jalapeño Red Rings and place them all into a small bowl. Add a pinch of salt and squeeze of lime juice to taste and set aside.
  2. In another small bowl, mix the mayonnaise and chipotle paste. Set aside.


  1. Add your whole uncut lobster tails to simmering water and cook for approximately one minute per ounce. 
  2. Once cooked take them out of the water to drain and cool enough to handle.
  3. Cut down the middle of the shell with scissors (belly side is softer), and carefully remove the meat.
  4. Remove the digestive tract and cut into decent size chunks.


  1. Heat your tortillas in the dry pan until they are at your required temperature.


  1. Place your tortillas on a plate, place the lobster chunks in the middle, spoon over the fresh mango salsa, and drizzle on the chipotle mayo. 
  2. Garnish with a sprinkling of fresh cut coriander and a wedge of lime.
Cheese & Jalapeno Waffles

Cheese & Jalapeno Waffles

Cheese and Jalapeno Waffles

Fried chicken and waffles are no doubt synonymous with the American South, but may have had their origins elsewhere. There are some who theorise the Dutch immigrants brought over waffle makers in the 1600’s and that the popularity spread nationwide from Pennsylvania.

However, the first time the dish was on a menu was in 1938 at Wells’ Supper Club in Harlem, which has since closed, but the dish is still highly regarded, and a brunch favourite in many restaurants, and it’s not difficult to realise why. The slightly sweet waffle, and the crunchy salty chicken with the slightly sweet bitterness of maple syrup is an absolute family favourite and I hope this waffle recipe may encourage you to try it for the first time if you haven’t before. 

These spicy waffles also go really well with bacon and egg, so make your own waffle dishes and tag us on Twitter or Instagram. We love to see your creations!





1. Heat the waffle maker according to instructions.

2. Mix the flour and bicarbonate with salt and pepper.  

3. Stir in the grated cheese then make a well in the middle. 

4. Crack the eggs into the well, along with the melted butter and mix well with a balloon whisk, slowly adding the milk until you get a smooth, thick batter. 

5. Spoon the mixture into your waffle maker and add your preferred amount of candied jalapeños rings before closing the lid. 

6. They will cook in around 5 minutes, and if you’re making a batch, keep your waffles warm in the oven until serving. 

7. Plate up your waffle, top with your fried chicken, some softened butter and a drizzle of maple syrup, or for added piquancy, a spoonful of Hot Relish! 


Vegan Fried Chicken

Vegan Fried Chicken

Vegan Fried Chicken

Our good friend Julian @pizzaislovely on Instagram has made the most wonderful recipe for Vegan Fried Chicken (VFC). People are going crazy for it – seriously. He really gave his VFC an extra twist by adding our Red Candied Jalapenos, which is pretty cool. Why don’t you try it for yourself? The full recipe is here:


You can stock up on your Red Candied Jalapenos for this recipe below.

Private: Haynes Candied Jalapenos® Red

£6.00 inc. VAT

(422 customer reviews)
  • SWEET & SPICY – Our Candied Jalapenos are not your ordinary Jalapenos.  They are “Sweet with a little Heat”.  Due to the cooking process they start off SWEET and finish with an afterburn of HEAT!  If you like the Green Candied Jalapenos you will love the Red.  Ripened for longer, you can really taste the sunshine.
  • THE PERFECT SERVING SUGGESTION – Spice up your canapés.  Just add soft cheese to a Ritz cracker and the secret ingredient (one or two Candied Jalapenos) for instant, bite-sized amazing treats!
  • HOW TO USE – Perfect with Cheeses, Baked Camembert, Burgers, Pizzas, Nachos, Tacos, Eggs, Omelettes, Humus, Loaded Fries, Jacket Potatoes, Salads, Sandwiches. Get Creative!
  • WARNING:  These little beauties are GOBSMACKINGLY DELICIOUS.  Once the first jar is cracked open, we cannot be held responsible for the FLAVOUR STORM that will follow.  
  • ALL NATURAL & VEGAN FRIENDLY – Our products add flavour to any meal and are free of all nasties (nothing but the good stuff)
There’s Nothing Like Stuffing

There’s Nothing Like Stuffing

Smoked Pancetta, Orange, Hazelnut & Jalapeno Stuffing

Plenty of us will be peeling potatoes and prepping for a big roast dinner this festive season, so why not add something extra to your meal with a few simple suggestions and a delicious stuffing recipe.

– Add some Haynes Gourmet Cranberry Sauce to your gravy, which brings a perfectly mellow sweetness and a little extra spice.

– Glaze your chicken or turkey with the syrup from the Haynes Gourmet Red Rings.

– Dress the carrots with melted butter, chopped Haynes Gourmet Green Rings and syrup and a squeeze of fresh orange.

For the stuffing, I used gluten free sourdough, but feel free to use your bread of choice. If you are vegetarian, simply omit the pancetta. The other flavours will work just as well on their own.


As usual, let us know what dishes you have been creating with your Haynes Gourmet products, so we can share them. Tag us @HaynesGourmet and sign up to the newsletter if you haven’t already.

I’ll be back in the new year with some new ideas and recipes.



Smoked Pancetta, Orange, Hazelnut & Jalapeno Stuffing


  • 115g Smoked Pancetta
  • 60g Butter
  • 1 & 1/2 Onions finely chopped
  • 2 tbsp Chopped Sage
  • 1 Orange
  • 150g Fresh Breadcrumbs
  • 35g Hazelnuts (no skin)
  • 1 Egg, beaten


  1. Heat oven to 180C/160C fan/Gas 4.

  2. Toast hazelnuts for 10-15 minutes, or until golden brown. Leave to cool.

  3. Heat a large frying pan and add the pancetta. Cook for 2-3 minutes and set pancetta to one side.

  4. In the same pan, add the butter, onions and garlic. Cook for 4-5 minutes.

  5. Remove from the heat and add to the pancetta. Leave to cool.

  6. Crush the hazelnuts in a pestle and mortar or roughly chop.

  7. Finely slice sage leaves.

  8. Roughly chop 1/2 jar of Haynes Gourmet Red Rings.

  9. Add Red Rings, hazelnuts, orange zest, breadcrumbs and sage to pancetta/onion mix and stir.

  10. Add a squeeze of fresh orange juice and as much beaten egg to bind the mixture without it being sloppy.

  11. Shape into balls (6-8), place into the roasting tin and cook for 30 minutes.