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Pumpkin and Roasted Chorizo Soup


This is a great recipe that you might need every year after you have carved out your pumpkin for a lantern once again. Pumpkins do make an incredible soup. The firm flesh becomes a thick and velvety texture like no other soup. I also like to make a nice pumpkin, walnut and parmesan risotto with chunks of pumpkin, but thats for another day.



Serves 4


2 tbsp olive oil
2 onions, finely chopped
4 garlic cloves
1kg pumpkin or squash, peeled, deseeded and chopped into chunks 1 tbsp ground cumin
1 tsp smoked paprika
Salt and pepper
800ml vegetable stock or chicken stock
100ml double cream

100g chorizo sausage 2 tbsp olive oil
1 tbsp Sherry vinegar


Here’s how:


Pour the olive oil into a large saucepan, then add the chopped onions and garlic. Add in the pumpkin and season with the salt and pepper.
Cook the vegetables for 10 minutes, then add the spices.
Pour in the vegetables stock and simmer for 20-30 minutes until the pumpkin is tender.

Using a hand blender, blend the soup until smooth.
To make the chorizo topping, slice the sausage into 1/2cm pieces and place in a frying pan with 2 tablespoon of olive oil.
When the sausage is crisp and the oil has turned red, add the sherry vinegar.

When you’re ready to serve the soup, divide into bowls and spoon over the cooked chorizo and oil for a hit of flavour.


Try serving this soup up with a nice dry Chenin Blanc or a dry Riesling wine


Recipe by Peter Sidwell

Pumpkin and Roasted Chorizo Soup

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