Ingredients
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2 tablespoons olive oil
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1 leek, halved lengthways, thinly sliced
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3 garlic cloves, crushed
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3 teaspoons chopped fresh oregano
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2 teaspoons Mexican chilli powder
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1 teaspoon ground cumin
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1L (4 cups) Massel vegetable liquid stock
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1kg Butternut pumpkin, peeled, chopped
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400g can chickpeas, rinsed, drained
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2 cinnamon sticks
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40g (1/2 cup) coarsely grated cheddar or Mexican-style cheese
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Sour cream, to serve
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Chopped fresh coriander, to serve
Method
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1Heat oil in a saucepan over medium-low heat. Cook the leek, stirring, for 5 minutes or until soft. Add the garlic, oregano, chilli powder and cumin. Cook, stirring, for 30 seconds or until aromatic.
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2Add the stock, pumpkin, chickpeas and cinnamon. Bring to the boil over high heat. Reduce heat to medium-low. Cover and simmer for 20 minutes or until the pumpkin is tender. Remove and discard cinnamon.
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3Blend the pumpkin mixture until smooth. Top with cheese and sour cream and sprinkle with coriander.
Source: taste.com.au
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