Ingredients

2 teaspoons Vegeta Chicken stock powder

1½ tablespoons vegetable oil

1 brown onion, diced

1 clove garlic, chopped finely

1 teaspoon ground cumin

1 kg kent or Jap pumpkin, seeded, peeled and cut into 2cm cubes

1 tablespoon chipotle in adobe* (or to taste)

1 orange, zest removed and juiced (you will need ¼ cup juice)

4 fresh corn tortillas

vegetable oil, for deep frying

sour cream, to serve

freshly ground black pepper, to taste

coriander sprigs, to serve

We used

Vegeta Chicken Stock Powder

Preparation For this recipe you only need imagination!

Simple 4 Persons35 min

• 1 Combine the stock powder with 1 litre of boiling water.
• 2 Heat oil in a large saucepan, add onion, garlic and cumin and cook over medium-low heat for about 10 minutes, until onion is soft. Add cumin, cook, stirring for a minute. Add pumpkin, chipotle and stock, bring to a simmer over medium to high heat and cook uncovered for about 10 minutes, or until pumpkin is soft.
• 3 Deep fry tortillas one at a time in hot vegetable oil (about 180C) until golden and crisp. Drain on absorbent paper; break into large pieces.
• 4 Serve the soup with a spoonful of sour cream and garnish with orange zest, coriander, freshly ground black pepper and tortilla crisps.
• 5 * Chipotle in adobo is available from most delicatessens in the Mexican section.