Roast Pumpkin Soup with Chorizo

Are there any other vegetables that say ‘autumn’ more than pumpkins? Seriously, I could just cook with them for weeks! From stews to soups, tarts, cakes and desserts, they have to be one of the most versatile vegetables out there. And since autumn is the time for warming food, I had to of course add a soup to the recipe list. Because there’s nothing better than coming home from a walk in the cold and potentially wet than a soup to warm up and the addition of some chorizo give it a little smoky depth. Woolly socks, blanket and log burner are optional additions.

Preheat your oven to 180C, cut the pumpkin into halves and remove all the seeds.

Halve the pumpkin halves again and place them onto a baking tray. Drizzle with half the oil and season with salt and pepper then proceed to roast for 1 hour until softened.

Heat up the other half of the olive oil with the shallot in a small pan and cook on a low heat for around 10 minutes until the onions are softened.

Add the garlic and the stock, turn the heat off and set aside.

Fry the chorizo pieces in a pan until browned then set aside. Once the pumpkin is roasted, leave to cool for a moment.

Scrape the pumpkin flesh from the skin and add to your food processor (do this in batches if your food processor is too small)

Add the stock and process until smooth. Return the soup to the stove and heat up.

Return the soup to the stove and heat up then add the chorizo.

Chop the parsley and add to the soup.

Serve warm with some toasted sourdough bread.

Shop blenders and soup makers