Black Bean & Chocolate Chilli Soup

In a large heavy bottomed pot, heat the olive oil over a medium heat. Add the red onion and the garlic and cook for 2 minutes, being careful not to burn the garlic. Add the pumpkin, cabbage, and water. Season with salt and pepper. Turn the heat down to a gentle simmer and cover the pot for about 15 minutes.

Add the Mexican seasoning, chocolate, and black beans to the pan then stir, leaving it to cook for another 5 minutes. Use a handheld blender to pulse the soup just a couple of times to thicken it up. Alternatively, spoon a bit of soup out and blitz with a blender or even mash with a potato masher to get your desired consistency, then stir through remaining soup.

For the tortilla matchsticks, brush them with a bit of olive oil, lay them out on a lined baking tray and cook in the oven for 5 minutes or until they are golden and crispy.