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Smoky chipotle mex pumpkin soup recipe
Smoky chipotle mex pumpkin soup recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Spice up a classic pumpkin soup with Mexican flair. Simple to prepare and perfect for meal prep.
Ingredients:
  • 80ml (1/3 cup) olive oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, crushed
  • 15.00 gm smoky chipotle seasoning
  • 2.50 gm ground cumin
  • 1L (4 cups) Chicken Style Liquid Stock
  • 1.5kg butternut pumpkin, peeled, deseeded, coarsely chopped
  • 170g pkt corn chips
  • 2.50 gm smoked paprika
  • 100g (1 cup) coarsely grated jalapeño cheese
  • 170g (2/3 cup) sour cream
  • 2 jalapeños, sliced
  • Small fresh coriander leaves, to serve
  • 40.00 ml chipotle in adobo sauce
  • Smoked paprika, plus extra, to serve
  • 1 red capsicum, quartered, deseeded
  • 1/2 small red onion, finely chopped
  • 1/2 lime, juiced
  • 125g can black beans, rinsed, drained
Instructions:
  • Preheat a chargrill pan over medium-high heat. Grill capsicum, skin-side down, until charred, about 4-5 minutes per side. Let cool slightly, then chop into 1cm pieces and place in a bowl. Mix in onion, lime juice, and black beans. Stir well to combine. Season to taste.
  • In a large saucepan or stock pot, heat oil over medium heat. Sauté onion until soft, about 5 minutes. Stir in garlic, chipotle seasoning, and cumin; cook until aromatic, about 1 minute. Pour in stock, bring to a boil, then add pumpkin. Reduce heat to medium-low and simmer for 25 minutes until pumpkin is tender. Remove from heat and let cool slightly before serving.
  • Preheat the grill to medium. Spread corn chips on a baking tray and generously sprinkle with paprika and cheese. Grill for 2-3 minutes until the cheese is gooey and golden.
  • Blend the soup until smooth using a stick blender, then simmer over low heat for 15-20 minutes until slightly thickened.
  • Divide soup into bowls. Gently mix in half of the sour cream for a creamy texture. Crush chips and add to soup. Top with salsa, jalapeño, and coriander. Add a dollop of the remaining sour cream. Drizzle with chipotle sauce and finish with a sprinkle of extra paprika before serving.

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