Pumpkin And Chorizo Soup Recipes

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PUMPKIN AND CHORIZO SOUP



Pumpkin and Chorizo Soup image

Make and share this Pumpkin and Chorizo Soup recipe from Food.com.

Provided by coffeelicous

Categories     Pumpkin

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

1 kg pumpkin, cut into 1cm cubes
2 ounces chorizo sausage or 2 ounces spiced sausage, finely chopped
5 garlic cloves
2 pints vegetable stock
2 medium onions, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon basil
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 pint double cream
1 tablespoon balsamic vinegar
whole saved pumpkin seeds

Steps:

  • 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.

Nutrition Facts : Calories 433, Fat 35.1, SaturatedFat 17.1, Cholesterol 95.7, Sodium 205.3, Carbohydrate 26, Fiber 2.7, Sugar 6.5, Protein 8.2

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