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Dev-mex pumpkin soup

by Jane Baxter, Riverford Field Kitchen
Take from the Riverford Farm Cook Book
Serves 6-8

Ingredients:
1 pumpkin or squash (about 1.5kg), peeled, deseeded and cut into 2cm cubes
3 tbsp olive oil
2 onions, finely chopped
½ tsp smoked paprika
3 cloves garlic, crushed
2 red chillies, deseeded and finely chopped
400g can of tomatoes
1 litre chicken or veg stock
425g can of red kidney beans, drained
2 cooked corn cobs
1 tbsp sweet chilli sauce
juice of 1 lime
sea salt and freshly ground black pepper

To garnish:
100g tortilla chips, crushed
75g Jarlsberg cheese, grated
2 tbsp chopped coriander
1 ripe avocado, peeled, diced and tossed with lime juice

 

1. Put the pumpkin cubes on a roasting tray and toss with 1 tbsp olive oil and salt and pepper. Roast in the oven at 180°C for 40 minutes, until slightly coloured.

2. Meanwhile, heat the rest of the olive oil in a large pan, add the onions and cook for 20 minutes, until tender and slightly caramelised. Stir in the paprika, garlic and chillies and cook for 3 minutes. Add the tomatoes, simmer for 15 minutes or until reduced and thick, then stir in the roast pumpkin.

3. Purée with a hand blender, slowly adding the stock until well combined. Bring to the boil and add the kidney beans and sweetcorn kernels. Season well, adding chilli sauce and lime juice to taste, then simmer for 10 minutes.

4. Before serving, add half the garnish ingredients and fold them through the soup, then scatter the rest over the top.