Spicy Pumpkin Soup
Prep Time 10 mins
Cook time 20 mins
- 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
- 1 chorizo, diced
- 2tbs Sesame seeds, toasted
- 2tbs Pumpkin seeds, toasted
- ½ cups Greek yoghurt
- Bread Rolls
- 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.
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