Name: Pumpkin with chilli-crusted pepitas
Cook time: 45 min
Total time: 45 min
Yield: 2
Ingredients: 1/2 cup pepitas; 1 teaspoon finely grated lemon rind; 2 teaspoon olive oil; 505 gram cans butternut pumpkin soup

Ingredients

1/2 cup pepitas

1 teaspoon finely grated lemon rind

2 teaspoon olive oil

505 gram cans butternut pumpkin soup

Method

1.Preheat oven to 180°C (160°C fan-forced). Combine pepitas (dried roasted pumpkin seeds) with about a teaspoon of dried chilli flakes, lemon rind and olive oil in small bowl.

2.Place pepita mixture on an oven tray and roast, uncovered, about 25 minutes or until pepitas are browned lightly. Heat soup in a medium saucepan, stirring; serve bowls of soup sprinkled with pepitas.

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