Pimped Pumpkin Soup With Jalapeno Coriander Salsa
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Pimped Pumpkin Soup With Jalapeno Coriander Salsa
Recipe Courtney Roulston
Ingredients
1.5kg jap Pumpkin, peeled, cut into 2cm cubes
4 Tbsp Squeaky Gate extra virgin olive oil, plus extra to serve
1 large brown onion, sliced
5 cloves garlic, peeled, 4 chopped, 1 left whole
2 tsp ground cumin, divided in half
1 litre Coles chicken stock, plus 500ml water
to garnish
1 large ripe hass avocado, sliced into quarters
½ cup Bulla sour cream
2 cups white corn chips, roughly crushed (mission brand)
sea salt and cracked black pepper to taste
jalapeno-coriander salsa
2 cups coriander leaves , washed, plus a few extra sprigs to serve
2 jalapeno chillies, roughly chopped
zest and juice of 1 lime
pinch sea salt flakes
Method
Pre heat the oven to 180 degrees C. Toss the pumpkin with 1 tablespoon of extra virgin olive oil and a pinch of salt. Spread onto a tray and bake for 30 minutes, or until tender.
Heat 1 tablespoon of oil in a large soup pot over a medium heat. Add in the onion and cook for 3-4 minutes to soften and become slightly brown. Add in the chopped garlic and cook for a further minute before adding in half the cumin, stock, water and the roast pumpkin. Bring the mixture up to the boil, then turn down the heat to a gentle simmer and leave for 10-15 minutes for everything to infuse.
For the jalapeno salsa, place all the ingredients plus the extra garlic clove, remaining cumin, remaining 2 tablespoons of oil and a pinch of salt into a high speed blender. Blitz until bright green and smooth, adding extra oil if it needs loosening.
Season the pumpkin soup and blitz with a stick blender until smooth.
Ladle the soup into serving bowls and add in the avocado quarter, a dollop of sour cream, a drizzle of the jalapeno salsa, corn chips, some cracked pepper, a drizzle of oil and a few coriander sprigs. Serve warm.
