1. Mix olive oil & 1 x table spoon of Mingle's Spicy Mexican Seasoning together. Cover pumpkin & roast until tender and brown at 180 C. At the same time cook the pepitas until toasted with the Mingle's Spicy Mexican Seasoning and oil blend.
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2. Heat oil in saucepan over medium heat.
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3. Add oil, onion & garlic and cook until translucent.
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4. Add 3 tablespoon of Mingle's Spicy Mexican Seasoning, pour in stock and bring to boil.
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5. Add roasted pumpkin. Reduce heat to medium low. Simmer for 10 mins.
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6. Remove from heat. Set aside to cool for 5 minutes.
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7. Use stick blender until smooth. Add sour cream & mix through. Top with coriander, yoghurt, pepitas and a squeeze of lime.
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