1.5kg Pumpkin, 2cm cubes (can be roasted but not necessary)
3 tbsp Olive Oil
2 onions, finely chopped
1/2 tsp smoked paprika
3 cloves Garlic, crushed
2 red chillies, deseeded and finely chopped
400g Tinned tomatoes
1 L vegetable or chicken stock
425g Tinned kidney beans, drained (or home cooked ones)
2 cobs cooked corn (or you can use frozen)
1 tbsp sweet chili sauce
1 Lime, juiced
to taste sea salt, and black pepper
garnishes coriander, avocado, grated cheese, toasted tortillas - up to you!
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Directions Preparation:15min › Cook:1hour › Extra time:40min Other › Ready in:1hour55min
Preheat oven to 180 degrees celsius. Place pumpkin cubes on a roasting tray and toss with 1 tbsp of the olive oil and some salt and pepper. Roast in preheated oven for about 40 minutes, until slightly coloured. Omit step if you don't want to/can't be bothered/don't have time for roasting.
Meanwhile, heat the rest of the olive oil in a large pan, add the onions and cook gently for 20 minutes, until tender and slightly caramelised.
Stir in paprika, garlic and chillies and cook for 3 minutes.
Add the tomatoes, simmer for 15 minutes or until reduced and think, then stir in the (roast) pumpkin.
Puree with a hand blender (I just use a potato masher if I'm being lazy), then slowly add the stock until well combined.
Bring to the boil and add the kidney beans and corn. Season well, adding chilli sauce and lime juice to taste. Simmer for 10 minutes.
Before serving, add half the garnish ingredients and fold through the soup. Scatter the rest on top.
You really don't have to be too precious with how you do this. I have used a blender and a masher rather than a stick mixer - all works fine as long as your pumpkin is cooked enough. I've also added in potato and sweet potato if I'm low on pumpkin. It's all good.