Courtney Roulston gives pumpkin soup a tasty Mexican-style makeover. Paired with avocado, salsa and corn chips, it’s a mouth-watering combo.
Serves22
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
2 x 300g tubs Coles Kitchen Butternut Pumpkin Soup
1/2 ripe Hass avocado, stoned, peeled, quartered
2 tbs Greek-style yoghurt
Tortilla strips, broken, to serve
Coriander leaves, to serve
Extra virgin olive oil, to serve
Jalapeno-coriander salsa
1 cup coriander leaves, washed
1 small garlic clove, peeled
1 jalapeno chilli, chopped
1/2 lime, juiced
1/2 tsp ground cumin
Pinch of sea salt flakes
2 tbs extra virgin olive oil
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the soup in a saucepan over medium heat. Bring to a simmer. Cook, stirring occasionally, for 6-8 mins or until heated through.
Step 2
Meanwhile, to make the salsa, place the coriander, garlic, chilli, lime juice, cumin, salt and oil in a blender. Blend until smooth and bright green.
Step 3
Divide the soup among serving bowls. Top with the avocado and yoghurt. Spoon over some of the salsa. Top with the broken corn chips and coriander. Season with pepper and drizzle with a little oil to serve.
