This pumpkin and chorizo soup if the perfect meal for these cooler nights.

Ingredients

  • 1 tablespoon olive oil
  • 1 chorizo (120g), finely diced
  • 2 small brown onions, coarsely diced
  • 900g crown pumpkin, skin removed, seeded, cut into 2.5cm chunks
  • 1 medium carrot, peeled, coarsely diced
  • 3 cloves garlic, chopped
  • 1 dried bay leaf
  • 3/4 tsp smoked paprika
  • 3/4 tsp ground cumin seeds
  • 6 cups water
  • 2 Tbsp soft brown sugar
  • 50gm salted butter
  • 1/4 cup cream
  • 2 Tbsp toasted pumpkin seeds
  • Extra virgin olive oil, for drizzling

Directions

  1. Heat a large, heavy-based saucepan over medium-high heat. Add the olive oil and chorizo and cook, stirring, for 2-3 minutes, or until crisp on the outside. Using a slotted spoon, transfer the chorizo to a plate and set aside.
  2. Add the onions then pumpkin and carrot to the same pan and cook, stirring often, for 5 mins, or until the onions and pumpkin begin to soften. Add the garlic, bay leaf, smoked paprika and cumin and cook, stirring, for 5 minutes, or until the pumpkin begins to caramelise.
  3. Cover with the water. Bring to a boil, then reduce the heat to medium-low, and simmer uncovered for 20-25 mins, or until the pumpkin is tender. Add the cream and sugar and bring back to a simmer. Remove from the heat and allow to cool. Discard the bay leaf.
  4. Working in batches, blend the soup in a blender until smooth. Pour batches back into the saucepan to reheat. Season with salt and freshly cracked black pepper and add the butter.
  5. Ladle the soup into four bowls. Top with the cooked chorizo, and the seeds. Drizzle with the extra virgin olive oil and serve

 

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