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.
Here's what you'll need...
- 1 pumpkin or butternut squash, around 800g
- 2tbsp olive oil
- 2 cloves of garlic, minced
- 1 large shallot, chopped
- 400ml vegetable or chicken stock
- 150g dried chorizo, diced
- salt & pepper to taste
- 1 small bunch of fresh parsley