2 onions, finely chopped
4 cloves garlic, finely sliced
1 tbsp ground coriander
2 × 400 g tinned cherry tomatoes
1 tbsp fresh chipotle salsa
1 small butternut pumpkin, peeled and cubed
1.5 litres chicken stock or vegetable stock
400 g tin black beans
4 tbsp sour cream
4 tbsp cheddar grated
1 avocado, cubed
4 rings pickled jalapeño chillies, finely chopped
- Fry the onion in plenty of oil in a deep pan until it softens, then add the garlic and coriander and fry for a minute or two. Add the tomatoes and chipotle salsa and bring to a bubble, then season well and add the pumpkin and chicken stock. Simmer for about 15 minutes, or until the pumpkin is tender. Stir in the beans and heat through for a minute.
- Meanwhile, toast the tortillas in a dry frying pan until they are crisp, then cut into slices. Serve the soup topped with the sour cream, cheese, avocado and jalapeños, with the tortilla slices on the side.