Mexican Harvest Soup

You can substitute any combination of squashes or root vegetables in this cost-effective storecupboard soup.

Aaron McLean

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Mexican Harvest Soup
2 tbsp oil


1 large onion, diced


2 red capsicums, cut into chunks


50g tomato paste


1 tbsp ground cumin


1-2 fresh chillies, minced


600-800g pumpkin, cut into chunks


3 potatoes, cut into chunks


1 large kumara / sweet potato, cut into chunks


4 chicken breasts or 600g boneless thighs, thinly sliced


6 cups well-flavoured chicken stock


3 cups water


1 tsp salt 


ground black pepper

Garnishes: 

2 spring onions, very finely chopped


½ packed cup fresh coriander, chopped


3 tomatoes, diced

© Annabel Langbein Media 
https://www.annabel-langbein.com/recipes/mexican-harvest-soup/130

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Prep time:: 20 mins
Cook time:: 30 mins
Serves:: 8

2 tbsp oil
1 large onion, diced
2 red capsicums, cut into chunks
50g tomato paste
1 tbsp ground cumin
1-2 fresh chillies, minced
600-800g pumpkin, cut into chunks
3 potatoes, cut into chunks
1 large kumara / sweet potato, cut into chunks
4 chicken breasts or 600g boneless thighs, thinly sliced
6 cups well-flavoured chicken stock
3 cups water
1 tsp salt
ground black pepper

Garnishes:

2 spring onions, very finely chopped
½ packed cup fresh coriander, chopped
3 tomatoes, diced

Heat oil in a large pot and gently sizzle onion with capsicums, tomato paste, cumin and chillies until softened but not browned (about 10 minute).

Peel and chop pumpkin, potatoes and kumara / sweet potato into 2-3cm chunks. Add to pot with chicken, stock and water. Season with salt and pepper and bring to a simmer. Cook until vegetables are tender (about 15 minutes). Adjust seasoning to taste. Just prior to serving, mix in spring onion, coriander and tomato and bring back to a simmer. Serve hot.