Mingle's Mexican Pumpkin Soup
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.
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
2 litres of chicken of veg stock
2 mince garlic cloves
4 tbsp of Mingle's Spicy Mexican
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.