Pumpkin Soup With Salsa Salad
Mexican-style pumpkin soup that every spicy fan will enjoy.
Ingredients
Pumpkin Soup
- 600 g butternut pumpkin cubed
- 3 cloves garlic
- olive oil
- 1 onion
- 3 cups warm stock
- ½ tsp chili oil or ½ finely chopped chili
- salt and pepper
Salsa Salad
- 2 large tomatoes cut into bite-size pieces
- ½ large green bell pepper chopped
- ½ large red bell pepper chopped
- 1 jalapeno pepper chopped
- ½ sweet red onion chopped
- ½ tsp salt
Instructions
Pumpkin Soup
- Preheat the oven to 392 °F.
- Place the butternut pumpkin and garlic on a baking tray and drizzle with some oil. Roast the pumpkin for about 30 - 40 minutes until cooked.
- Sweat the onion in some oil and fry until softened.
- Add cooked pumpkin and sweat for 5 minutes more. Add the stock and let it simmer for 5-10 minutes. Season with salt and pepper.
- Remove from the heat and puree the soup.
Salsa salad
- In a large bowl lightly mix the tomatoes, green and red bell peppers, jalapeno peppers, and red onion until combined well.
- Sprinkle with salt and mix.
- Serve the soup with salsa salad topping.