Ingredients
- 2 tbsp of olive oil (approx. 50g)
- 1 onion
- 1 carrot
- 3 cloves of garlic
- 1 litre of chicken stock (including water)
- 500ml pumpkin puree
- 50ml cream
- 1 tsp chipotle chilli flakes (approx. 3g)
- 250g cooked chicken (shredded)
- 1 tin black eyed beans (drained and rinsed)
- 1 tin sweetcorn
- 15g cumin
- Salt and pepper to season
- Handful of fresh coriander
Method
- If using fresh pumpkin, peel and cut the pumpkin into chunks and cook until soft. Once cooked, blend into a smooth puree.
- Mix the pumpkin and the cream together, until smooth.
- In a medium saucepan, add the oil, then heat. When hot, add the onions, carrots and garlic. Sauté until the onions are translucent.
- Add the chicken stock and stir in the cream and pumpkin mixture.
- Add in the shredded chicken, chipotle chilli flakes, black beans, sweetcorn, cumin, salt and pepper.
- Bring to the boil for 20 minutes, then allow to simmer for 10 minutes.
- Garnish with fresh coriander.