Ingredients
Soup
Pumpkin or kumara (approx 2 C, chopped)
Olive oil (1/4 C)
Cherry tomatoes (x 1 punnet)
Chipotle powder (1/2 tsp)
Smokey paprika (a few small shakes)
Red onions (x2, chopped)
Garlic cloves (x 3 cloves, crushed)
Oregano (fresh or dried x approx 1 tsp)
Cumin seeds (x a good shake)
Tinned black beans (x 2 tins, drained and rinsed)
Vege stock (x 3 C)
Limes x 2
Greek yoghurt (1/2 C)
Grilled corn salsa
Olive oil (dollop)
Frozen corn (x 1/2 C)
Red chilli (finely chopped)
Method
Roughly chop up pumpkin or kumara, chuck on a baking paper-lined tray and drizzle over olive oil and a few cracks of pepper. Place in the oven at about 200ºC and cook for approx 15 minutes. Throw in the tomatoes and cook for another 10 minutes.
In the mean time, chop up the onions. Get out a big pot (big enough to hold all the ingredients) throw in the onions and garlic and sautee until smelling good. Add the cumin and oregano and cook for a minute longer until smelling even better.
Get the veges out of the oven and chuck them into the pot. Add the stock, beans and a few more cracks of pepper. Simmer for approx 20 minutes.
While simmering make the corn salsa. Throw all the salsa ingredients into a frying pan and cook until a little charred.
Once the soup is finished, whizz it smooth. Stir in the lime juice and a bit of the zest if you want.
Serve.
Pour over some greek yoghurt and then scatter across the salsa. Top with coriander (if you like it.) Then eat it and feel like you’re in Mexico.
Alternatives
Want it meaty? Nah.
Want it gluten free? Check you have a gluten free stock
Want it dairy free? Don’t use the Greek yoghurt.
H/T
Can’t remember sorry.