Mingle's Mexican Pumpkin Soup

Mingle's Mexican Pumpkin Soup


1 X kent pumpkin
1 X yoghurt tub
1 X onion (diced)
Mingle Spicy Mexican Seasoning
1 X handful of pepitas
1 X sour cream tub
1 X lime
1 X chilli de-veined (chopped)
3 X tablespoons of olive oil
2 X litres of stock (vegetable or chicken)
2 x garlic cloves (minced)
1 X bunch coriander (chopped)


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.

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