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.
|
2. Heat oil in saucepan over medium heat.
|
3. Add oil, onion & garlic and cook until translucent.
|
4. Add 3 tablespoon of Mingle's Spicy Mexican Seasoning, pour in stock and bring to boil.
|
5. Add roasted pumpkin. Reduce heat to medium low. Simmer for 10 mins.
|
6. Remove from heat. Set aside to cool for 5 minutes.
|
7. Use stick blender until smooth. Add sour cream & mix through. Top with coriander, yoghurt, pepitas and a squeeze of lime.
|