Ingredients
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500 g Squash, chopped
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100 g Potatoes, chopped
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4 cups Water
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2 teabags Coffee Bean & Tea Leaf Chamomile - All Natural
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½ tsp McCormick Iodized Salt
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¼ tsp McCormick Black Pepper Ground
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¼ tsp McCormick Smoked Paprika
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45 g Onion, sliced
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100 g Carrots, chopped
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5 g Garlic, chopped
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1 pc Spring Onion
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1 pc Eggplant, sliced
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2 tbsp Crisco Canola Oil
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6 pcs Skinless Chorizo
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1 pack Clara Olé Bechamel White Sauce
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½ tsp McCormick Old Bay Seasoning
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¼ cup Fresh Parsley
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3 tbsp Lee Kum Kee Sesame Oil
Directions
Steps
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1
Done
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In a pot, combine stock ingredients, squash, and potato. Bring to a boil and reduce to a simmer. |
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2
Done
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Once squash and potato has softened, remove teabags and transfer liquid to a blender or food processor. Puree until smooth. |
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3
Done
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Using a strainer, pour the puree into a pot and simmer. Add Clara Ole Bechamel White Sauce into the soup bit by bit mixing in between to temper. |
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4
Done
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Add a pinch of McCormick Old Bay Seasoning and mix well. |
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5
Done
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In a non-stick pan, pan sear the sliced eggplant and grill the skinless chorizo. |
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6
Done
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Serve the pumpkin tea soup with the eggplant and chorizo on top. |
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7
Done
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Garnish with fresh parsley and drops of sesame oil. |
