SMOKY CHIPOTLE MEXICAN PUMPKIN SOUP

PREP 20MINS. COOK 40MINS. SERVES 4

Ingredients

• 80ml (1/3 cup) olive oil

• 1 red onion, finely chopped

• 2 garlic cloves, crushed

• 1 ½ tbsp smoky chipotle seasoning

• 1 tsp ground cumin

• 1litre (4 cups) chicken style liquid stock

• 1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped

• 170g pkt corn chips

• 1 tsp smoked paprika

• 100g (1 cup) coarsely grated jalapeño cheese

• 170g (2/3 cup) sour cream

• 2 jalapeños, sliced

• Small fresh coriander leaves, to serve

• 2 tbsp chipotle in adobo sauce

• Smoked paprika, plus extra, to serve

• Roast capsicum and black bean salsa

• 1 red capsicum, quartered, deseeded

• ½ small red onion, finely chopped

• ½ lime, juiced

• 125g can black beans, rinsed, drained

Method

1 To make the salsa, heat a chargrill pan on medium-high. Grill 1 red capsicum, quartered, deseeded, skin-side down, for 4-5 minutes each side or until charred. Set aside to cool slightly then chop into 1cm pieces. Transfer to a bowl. Add 1 red onion, finely chopped, 1/2 lime, juiced juice and black 125g can black beans, rinsed, drained. Toss until well combined. Season well.

2 Heat 80ml (1/3 cup) olive oil in a large saucepan or stock pot over medium heat. Add 1/2 small red onion, finely chopped. Cook, stirring, for 5 minutes or until soft. Add 2 garlic cloves, crushed, 2 tbsp chipotle in adobo sauce 1 ½ tbsp smoky chipotle seasoning and 1 tsp ground cumin. Cook, stirring, for 1 minute or until aromatic. Pour in 1L (4 cups) Massel Chicken Style Liquid Stock and bring to the boil. Add 1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped and reduce heat to medium-low. Simmer for 25 minutes or until pumpkin is tender. Remove from heat and set aside to cool slightly.

3 Meanwhile, preheat grill on medium. Place 170g pkt corn chips on a baking tray and sprinkle with 1 tsp smoked paprika then 100g (1 cup) coarsely grated jalapeño cheese. Grill for 2-3 minutes or until cheese is melted and golden

4 Use a stick blender to blend the soup until smooth. Place over a low heat for 15-20 minutes or until thickens slightly.

5 Ladle soup among serving bowls. Swirl soup with half the sour cream. Break chips apart. Place in soup. Top with salsa, jalapeño and fresh coriander leaves, to serve. Dollop with remaining sour cream. Drizzle with chipotle sauce. Sprinkle with Smoked paprika, plus extra, to serve to serve.