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.

Method

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.