Step 1

MIX 2 tbsp of olive oil & 1 x table spoon of Mingle's Spicy Mexican Seasoning together. Cover pumpkin & roast until tender and brown at 180 C. At the same time cook the pepitas until toasted with the Mingle's Spicy Mexican Seasoning and oil blend.

Step 2

HEAT oil in saucepan over medium heat. Add oil, onion & garlic and cook until translucent.

Step 3

ADD 3 tablespoon of Mingle's Spicy Mexican Seasoning, pour in stock and bring to boil.

Step 4

ADD roasted pumpkin. Reduce heat to medium low. Simmer for 10 mins.

Step 5

REMOVE from heat. Set aside to cool for 5 minutes.

Step 6

USE a stick blender to blend the soup until until smooth. Add sour cream & mix through.

Step 7

SERVE with coriander, yoghurt, pepitas and a squeeze of lime.