Spicy Pumpkin Soup

Spicy Pumpkin Soup
A Mexican twist to a hearty New Zealand favourite
650g pumpkin, peeled and cut into chunks
300g orange kumera, peeled and cut into chunks
1 medium onion, diced
3 cloves of garlic, peeled
3 tablespoons safflower oil
5 slices La Morena Red Jalapeño
1 teaspoon La Morena Red Jalapeño brine
4 cups of vegetable or chicken stock
1 lime
2 heaped tablespoons of plain yoghurt
salt and cracked black pepper to taste
Fresh coriander to garnish
Tio Pablo Spicy Pepitas to garnish


Place pumpkin, kumera and garlic into a bowl, toss with 1 ½ tablespoons safflower oil and a sprinkle of salt and place onto a tray lined with baking paper.  Bake in the oven at 200 degrees for 30 minutes or until vegetables soft.

In a large pot sauté the onion with the remaining 1 ½ tablespoons of oil and add the 5 slices of red jalapeno and the brine.  Add the pumpkin, kumera and garlic, and then the stock.  Let mixture cook for about 20 minutes.

Let mixture cool slightly and pour into a food processor.  Squeeze in lime, add the plain yoghurt and salt and coarse black pepper to taste. Puree mixture until smooth and serve with a dollop on plain yoghurt.  Garnish with a sprig of coriander and sprinkle with pepitas.

Serves 4