- 1 medium pumpkin/squash
- handful of sage leaves
- 2 tbsp olive oil
- 1 tsp nutmeg
- 1 red onion
- 2-3 cloves of garlic
- 100g chorizo
- 400ml veg stock
- creme friache (optional)
PUMPKIN & CHORIZO SOUP
TIME: 40 MINS
It’s smokey, sweet & a lil bit spicy. This soup is comfort in a bowl. Serve with a massive chunk of bread for maximum deliciousness.
Dice the pumpkin (or squash) in to evenly sized chunks. Add the sage leaves, drizzle with olive and sprinkle with nutmeg. Roast in the oven at 180C for around 30 mins until soft.
Mince the garlic & slice the red onion and gently fry in a large pan. Dice the chorizo and add to the pan to crisp.
Add the roasted pumpkin & sage leaves. Cover with the veg stock and bring to a boil. Simmer for 5 mins.
Blend until everything together until nice & smooth.
Adjust consistency with water to you’d preferred thickness. (I think mine thiccccc).
Add some creme fraiche if you’re feeling extra.