Ingredients and Methods
To prepare the soup, heat the oil in a medium saucepan over low heat. Cook the onion and garlic, until softened. Add the pumpkin and potato and cook for 5–10 minutes, until soft and caramelised.
Add the Achiote paste, orange zest and juice, salt and sugar and cook until the orange juice has reduced to syrup. Add the stock and oregano or sage and bring to the boil. Decrease the heat and simmer for 40 minutes, or until the pumpkin is soft.
Transfer the soup into a blender or liquidiser and blend until smooth. Strain through a fine mesh sieve and return to the pan. Adjust seasoning and keep warm.
To prepare the chorizo migas, heat the oil in a large frying pan over medium heat. Cook the chorizo until golden brown. Transfer the chorizo into a bowl, retaining the oil in the pan. Add the bread to the pan and cook until crisp and golden. Add the garlic and cook for 1 minute. Return the chorizo to the pan, add the herbs and fry together for 1 minute. Drain the excess oil from the pan. Season with salt and drain on paper towel.
To serve, ladle the soup into bowls, top with some crema, sprinkle with chorizo migas and oregano leaves
Jalapeño & finger lime crema - Method
Combine the sour cream, salted ricotta, jalapeños, lime zest and juice, garlic and cumin and blend to make a smooth cream.
Transfer into a bowl. Stir in the oreganos and native lime flesh, season with salt. Refrigerate until required.
Store in an airtight container in the refrigerator for up to a week