Pumpkin soup with green jalapeno sauce

• 1 spoon Casa De Mexico Green Jalapeño Hot Sauce
• 200 g carrots
• 250 g pumpkin
• 1 clove of garlic
• 1 tablespoon of butter
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon of turmeric
• 1/2 teaspoon nutmeg
• 600 ml vegetable broth
• 1/2 teaspoon freshly ground pepper
• a large pinch of salt

Additionally:

• 2 tsp Casa De Mexico Green Jalapeño Hot Sauce
• 3-4 slices of your favorite bread
• 2 tablespoons olive oil
• 2 tablespoons chopped parsley
• 1 tablespoon of pumpkin seeds
• 2 tablespoons chopped or grated cheddar cheese
• 2 tablespoons of sour cream

1. Slice the peeled carrots, dice the pumpkin, and finely chop the garlic. Add the spices and simmer everything in butter for 5 minutes.
2. Then pour in the broth and simmer for 15 minutes. Season with salt, pepper, and Casa de Mexico hot sauce. Finally, blend everything in a blender until smooth.
3. Cut the bread into cubes and fry in olive oil until crispy and sprinkle with parsley.
4. Ladle the soup into bowls. Serve each serving with a spoonful of sour cream, cheddar cheese, pumpkin seeds, and hot sauce.