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 ole 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. |
