Ingredients
- 2 tablespoons olive oil
- 1 leek, halved lengthways, thinly sliced
- 3 garlic cloves, crushed
- 3 teaspoons chopped fresh oregano
- 2 teaspoons Mexican chilli powder
- 1 teaspoon ground cumin
- 1L (4 cups) vegetable stock
- 1kg Butternut pumpkin, peeled, chopped
- 400g can chickpeas, rinsed, drained
- 2 cinnamon sticks
- 40g (1/2 cup) coarsely grated cheddar or Mexican-style cheese
- Sour cream, to serve
- Chopped fresh coriander, to serve
Method
1. Heat 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.
2. Add 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.
3. Blend the pumpkin mixture until smooth. Top with cheese and sour cream and sprinkle with coriander.
