Allow the soup to cool to room temperature ... Add the ground cumin, smoked paprika, cayenne pepper, salt, and pepper to the pot, followed by the roasted red peppers and butternut squash.

Add the chicken strips to the soup and ladle into individual bowls. Add a reheated poached egg to each serving and sprinkle with a pinch of cayenne pepper.

Add the bread, basil and cayenne pepper and bring the mixture back to the boil. Remove the pan from the heat and set aside for about 15 minutes, or until the bread has soaked up some of the soup.

The variety of vegetables is key: Carrot and sweet potato offer a sweet counterpoint to the zingy ginger and warm cayenne pepper in the soup. Midway through cooking, some of the vegetables get ...

This soup recipe comes from my friend Tracie, it is easy to make, cost effective and tastes amazing. The cayenne pepper in this soup really warms you up on a cold winters day.