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Leftovers with a Mexican twist

With many of us looking for ways to reuse our leftovers during what can be a wasteful time of year, Sanissimo has a unique pumpkin soup recipe with a Mexican twist that will help you get rid of your autumn pumpkin in the most delicious way, as well as a warming turkey curry that makes the most of all the roast from the Christmas table.

With UK consumers throwing away 7.3M tonnes of food and drink per year (1), these recipes are perfect for helping us to reduce food waste and saving the planet.

Sweetcorn Salsa topped Pumpkin soup with Salmas

Dunk your Salmas into this warming bowl of spicy pumpkin soup topped with crispy sweetcorn and rich, delicious chorizo.

  • Serves 4
  • GF
  • Ready in 45 mins
  • Easy

Ingredients

1 tbsp vegetable oil
1 medium onion, roughly chopped
2 sticks celery, roughly chopped
1 tsp smoked paprika
1 tsp ground cumin
1 tsp ground coriander
700g chopped pumpkin (peeled and deseeded)
1 medium potato, peeled and roughly chopped
1L vegetable stock*
1 lime, juiced

For the sweetcorn salsa

100g spicy chorizo, skin removed and cut into 1cm chunks
1 tbsp vegetable oil
100g tinned sweetcorn, drained
2 tbsp chopped coriander

To serve

4 tbsp soured cream
One box Sanissimo Salmas

Method

Heat oil in a large saucepan over a medium heat. Add the onion and celery, cover and cook for 5 mins, stirring occasionally, until softened.

Stir in the spices and cook for 1 min until they fill the room with fragrance, then add the pumpkin, potato and stock. Bring to the boil, then reduce to a simmer and cook for a further 25-30 mins until the pumpkin is perfectly soft. Blitz up with a stick blender until smooth and season to taste with sea salt, freshly ground pepper and zesty lime juice.

While the soup cooks, crack on with the sweetcorn salsa. Fry up the chorizo and oil in a non-stick pan over a medium heat for 5-6 mins until it starts to release its oils. Add the sweetcorn to the pan, increase the heat to high and cook for a further 5 mins until the corn starts to pop and the chorizo is crisp. Remove from the heat and stir through the coriander.

Divide the soup between 4 bowls and serve topped with the sweetcorn salsa, a spoonful of soured cream and a grind of black pepper. Dunk in your Salmas and enjoy!

*Use gluten free stock if required.

Turkey curry and Salmas

A quick, creamy curry is a classic way to use up leftover Christmas turkey. Scoop up with Salmas for extra crunch.

  • Serves 4
  • GF, DF
  • Ready in 20 mins
  • Easy

1 tbsp vegetable oil
1 red onion, thinly sliced
2 mixed peppers, thinly sliced
2 large garlic cloves, finely crushed
5cm thumb-sized piece ginger, finely chopped
1 tsp hot curry powder
1 tsp ground turmeric
½ tsp smoked paprika
4 tbsp ground almonds
200ml chicken stock*
200ml coconut cream
400g cooked turkey breast, shredded

To serve

Cooked brown rice
Handful coriander
Red chilli, thinly sliced
1 lime, cut into wedges
One box Sanissimo Salmas

Heat the oil in a large frying pan over a medium heat. Fry the onion and peppers for 2 mins until they start to soften. Add the garlic, ginger and spices and cook for 1 min before adding the ground almonds, chicken stock and coconut cream. Bring to the boil, then stir through the cooked turkey and simmer for 10 mins until piping hot and thickened. Season to taste with sea salt and freshly ground black pepper.

Serve with brown rice, topped with coriander, red chilli and a wedge of lime. Scoop up the curry with Salmas for extra crunch.

*Use gluten free stock, if required.

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