• Serves:
  • Prep Time: 10 minutes
  • Cooking Time: 1 hour
  • Difficulty: Easy

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

What you'll need to make our roast pumpkin soup with chorizo

 

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bowls of pumpkin soup with chorizo served with sourdough bread

 

  • 1

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

    roast pumpkin soup with chorizo - step one

  • 2

    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.

    roast pumpkin soup with chorizo - step two

  • 3

    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.

    roast pumpkin soup with chorizo - step three

  • 4

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

    roast pumpkin soup with chorizo - step four

  • 5

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

    roast pumpkin soup with chorizo - step five

  • 6

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

    roast pumpkin soup with chorizo - step six

  • 7

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

    roast pumpkin soup with chorizo - step seven

  • 8

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

    roast pumpkin soup with chorizo - step eight

  • 9

    Chop the parsley and add to the soup.

    roast pumpkin soup with chorizo - step nine

  • 10

    Serve warm with some toasted sourdough bread.

    roast pumpkin soup with chorizo in a bowl served with sourdough bread

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Summary
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Recipe Name
Roast Pumpkin Soup with Chorizo
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By Carole Poirot on 11.10.18

Guest Contributor

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