CHIPOTLE PUMPKIN SOUP WITH TORTILLA CRISPS

  • 18/06/2018
  • Easy
  • 4
  • 35 min

Ingredients

  • 2 teaspoons Vegeta Chicken stock powder
  • 1½ tablespoons vegetable oil
  • 1 brown onion, diced
  • 1 clove garlic, chopped finely
  • 1 teaspoon ground cumin
  • 1 kg kent or Jap pumpkin, seeded, peeled and cut into 2cm cubes
  • 1 tablespoon chipotle in adobe* (or to taste)
  • 1 orange, zest removed and juiced (you will need ¼ cup juice)
  • 4 fresh corn tortillas
  • vegetable oil, for deep frying
  • sour cream, to serve
  • freshly ground black pepper, to taste
  • coriander sprigs, to serve

Preparation

  1. 1.
    Combine the stock powder with 1 litre of boiling water.
  2. 2.
    Heat oil in a large saucepan, add onion, garlic and cumin and cook over medium-low heat for about 10 minutes, until onion is soft. Add cumin, cook, stirring for a minute. Add pumpkin, chipotle and stock, bring to a simmer over medium to high heat and cook uncovered for about 10 minutes, or until pumpkin is soft.
  3. 3.
    Deep fry tortillas one at a time in hot vegetable oil (about 180C) until golden and crisp. Drain on absorbent paper; break into large pieces.
  4. 4.
    Serve the soup with a spoonful of sour cream and garnish with orange zest, coriander, freshly ground black pepper and tortilla crisps.
  5. 5.
    * Chipotle in adobo is available from most delicatessens in the Mexican section.