Pumpkin and Chorizo Soup

READY IN: 1hr 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 1 tbsp olive oil in deep based saucepan, fry onions until translucent.
  • add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes.
  • pour in vegetable stock, add herbs and spices but not the paprika.
  • bring to the boil, then leave to simmer for 1 hour.
  • Coat pumpkin seeds in balsamic vinegar and smoked paprika, spread evenly on a baking tray and roast on low for approx 20 to 30 minutes or until golden.
  • when soup is cooked, remove 2 serving spoonfuls of mixture and put to one side.(this step is optional if you do not like lumpy soup).
  • Leave soup to cool for 10 - 20 minutes, then blend until smooth. Return the other pumpkin mix back to the soup.
  • gently add in the cream, then heat soup to just under boiling. DO NOT BOIL or cream will split.
  • Serve soup with roasted pumpkin seeds on top and crusty bread.
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