This pumpkin and chorizo soup if the perfect meal for these cooler nights.
- 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
- 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.
- 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.
- 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.
- 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.
- Ladle the soup into four bowls. Top with the cooked chorizo, and the seeds. Drizzle with the extra virgin olive oil and serve