ALL FIRED UP

SMOKY CHIPOTLE MEX PUMPKIN SOUP INGREDIENTS

80ml (1/3 cup) olive oil

1 red onion, finely chopped

2 garlic cloves, crushed

1 1/2 tbsp smoky chipotle seasoning

1 tsp ground cumin

1L (4 cups) chicken 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 1/2 small red onion, finely chopped 1/2 lime, juiced

125g can black beans, rinsed, drained

METHOD Step 1:

To make the salsa, heat a chargrill pan on medium-high. Grill capsicum, 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 onion, lime juice and black beans. Toss until well combined. Season well.

Step 2:

Heat oil in a large saucepan or stock pot over medium heat. Add onion. Cook, stirring, for 5 minutes or until soft. Add garlic, chipotle seasoning and cumin. Cook, stirring, for 1 minute or until aromatic. Pour in stock and bring to the boil. Add pumpkin and reduce heat to medium-low. Simmer for 25 minutes or until pumpkin is tender. Remove from heat and set aside to cool slightly.

Step 3:

Meanwhile, preheat grill on medium. Place corn chips on a baking tray and sprinkle with paprika then cheese. Grill for 2-3 minutes until cheese is melted and golden. Step 4:

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

Step 5:

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