Ingredients
2 tablespoons olive oil
2 onions, chopped
2 stalks celery, sliced
1 clove garlic, crushed
35g packet chipotle seasoning
1.5kg butternut pumpkin, peeled, chopped
500g sweet potato, peeled, chopped
1 litre (4 cups) chicken stock
1 cup chopped fresh coriander
Sour cream, to serve
Fresh coriander springs, to garnish
TORTILLA STRIPS
4 round white corn tortillas
1 tablespoon olive oil
2 tablespoons grated parmesan
Method
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To make tortilla strips, cut tortillas in half. Cut crossways into 1cm wide strips. Toss with oil and parmesan in a bowl. Arrange in a single layer on a lightly oiled oven tray.
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Cook in a moderate oven (180C) for about 12 minutes, or until golden and crisp. Remove. Cool.
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Cook in a moderate oven (180C) for about 12 minutes, or until golden and crisp. Remove. Cool.
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Add pumpkin, potato, stock and 3 cups water. Bring to boil. Cover with lid. Gently boil for about 20 to 25 minutes, or until pumpkin and potato are soft. Remove from heat. Cool for 10 minutes.
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In batches, blend soup in a blender until smooth. Return to same pot. Add coriander. Stir over a medium heat until hot. Season with salt and pepper.
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Serve hot soup topped with sour cream. Sprinkle with tortilla strips. Garnish with coriander sprigs.
TIP! Chipotle seasoning can be replaced with taco seasoning or any Mexican chilli seasoning blend, if preferred. You will need 2 bunches coriander for this recipe.
