RECIPE BY:

Michael Weldon

SERVING SIZE:

4 people

TIME:

Prep Time 10 mins
Cook time 20 mins

INGREDIENTS :

• 1 brown Onion, diced
• 2 garlic cloves, chopped
• 1kg Pumpkin, cut into 2cm cubes
• 1tbs Cumin powder
• 1tbs Coriander powder
• 1tsp KEEN’s Chilli powder
• 1 ltr Massel Liquid Chicken Stock
• 1 tbsp Cobram Estate Classic Extra Virgin Olive oil
• Sea Salt

GARNISH:

• 1 chorizo, diced
• 2tbs Sesame seeds, toasted
• 2tbs Pumpkin seeds, toasted
• ½ cups Greek yoghurt
• Bread Rolls

METHOD :

• In a large pot heat oil, before adding onions and a pinch of salt. Once onions start to become slightly brown, add pumpkin, cumin, coriander and KEEN’s Chilli Powder, stirring through and cooking off until spices are toasted and aromatic.
• Add stock and bring up to a boil and then allow to simmer until pumpkin has softened. Using a stick blender, blend the pumpkin until nice and smooth, or to desired texture.
• In a pan add chorizo to a medium-high heat and cook until crispy.
• Garnish soup with chorizo, sesame and pumpkin seeds sprinkled over the top as well as a nice dollop of sour cream. Serve with some warm bread rolls.