Mingle's Mexican Pumpkin Soup

Name: Mingle's Mexican Pumpkin Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4
Cuisine: Healthier Indulgence
Ingredients: 1 kent pumpkin cubed; 1 400ml tub of greek yoghurt; 1 diced onion; 1 handful of pepitas; 1 bunch of chopped coriander; 1 tub of sour cream; 1 lime; 2 litres of chicken of veg stock; 2 mince garlic cloves; 4 tbsp of Mingle's Spicy Mexican

Rated 3 stars by 4 users

Servings

Prep Time

10 minutes

Cook Time

35 minutes

What would winter be without a little pumpkin soup? This tasty little number has a Mexican twist. A sweet fiesta that would please even the fussiest of eaters.

Author:

Mingle Seasoning

Ingredients

1 kent pumpkin cubed
1 400ml tub of greek yoghurt
1 diced onion
1 handful of pepitas
1 bunch of chopped coriander
1 tub of sour cream
1 lime
2 litres of chicken of veg stock
2 mince garlic cloves
4 tbsp of Mingle's Spicy Mexican

Directions

METHOD

MIX 2 tbsp of 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.
HEAT oil in saucepan over medium heat. Add oil, onion & garlic and cook until translucent.
ADD 3 tablespoon of Mingle's Spicy Mexican Seasoning, pour in stock and bring to boil.
ADD roasted pumpkin. Reduce heat to medium low. Simmer for 10 mins.
REMOVE from heat. Set aside to cool for 5 minutes.
USE a stick blender to blend the soup until until smooth. Add sour cream & mix through.
SERVE with coriander, yoghurt, pepitas and a squeeze of lime.