Pumpkin Chorizo Soup Recipes

Steps:

• Shred potatoes and carrots using the grating attachment of a food processor.
• Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
• Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
• Simmer on High until flavors meld, about 1 hour.

Steps:

• Heat 1 tbsp olive oil in deep based saucepan, fry onions until translucent.
• add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes.
• pour in vegetable stock, add herbs and spices but not the paprika.
• bring to the boil, then leave to simmer for 1 hour.
• Coat pumpkin seeds in balsamic vinegar and smoked paprika, spread evenly on a baking tray and roast on low for approx 20 to 30 minutes or until golden.
• when soup is cooked, remove 2 serving spoonfuls of mixture and put to one side.(this step is optional if you do not like lumpy soup).
• Leave soup to cool for 10 - 20 minutes, then blend until smooth. Return the other pumpkin mix back to the soup.
• gently add in the cream, then heat soup to just under boiling. DO NOT BOIL or cream will split.
• Serve soup with roasted pumpkin seeds on top and crusty bread.