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Roast pumpkin soup with chorizo
Pumpkin soup is a perfect autumn and winter warmer
Published: May 25, 2022 at 3:12 pm
Ingredients
- Around 800g Pumpkin
- 2tbsp Olive oil
- Salt and pepper
- Large shallot chopped
- 2 Garlic cloves minced
- 400ml Vegetable or chicken stock
- 150g Dried chorizo, diced
- 1 small bunch of fresh parsley
- sourdough bread
Method
Step 1
Preheat your oven to 180°C/Gas Mark 4. Cut the pumpkin in half and remove all the seeds.
Step 2
Halve the pumpkin halves and place them onto a baking tray. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 1 hour until softened.
Step 3
Heat the remaining olive oil in a small pan. Add the shallot and cook on a low heat for 10 minutes until soft.
Step 4
Add the garlic and the stock, turn the heat off and set aside.
Step 5
Fry the chorizo pieces in a pan until browned then set aside. Once the pumpkin is roasted, leave to slightly cool.
Step 6
Scrape the pumpkin flesh from the skin and add to a food processor (do this in batches if your food processor is too small).
Step 7
Add the stock and process until smooth.
Step 8
Return the soup to the stove and heat up then add the chorizo.
Step 9
Chop the parsley and add to the soup. Serve warm with some toasted sourdough bread.
Recipe and image courtesy of AO at Home,
