Ingredients

• 900g - 1 lb of pumpkin
• 1 brown onion
• 1 spring (green) onion
• 2 large cloves of garlic
• 1 Chorizo dry sausage (approx 150g - 5oz)
• 1 tsp smoked paparika
• 30g - 1oz butter
• 1 bay leaf
• 1 tsp of salt
• Pepper to taste
• 700ml - 3 cups chicken stock
• Some chopped spring (green) onion
• Optional, sour cream

Steps

• Step 1

  Seed, peel and slice your pumpkin into half inch sizes.

• Step 2

  Place in mixing bowl with olive oil and smoked paprika. Mix well.

• Step 3

  Place pumpkin on roasting tray and roast for 30 minutes at 180ºC – 350ºF

• Step 4

  Dice the chorizo into small cubes, add to a frying pan medium heat and cook until almost crispy.

• Step 5

  Place chorizo meat on paper towel to absorb the fat.

• Step 6

  Melt the butter in a soup pot on medium heat.

• Step 7

  Add a chopped onion and sweat the onions.

• Step 8

  Remove the pumpkin from the oven and add to the soup pot.

• Step 9

  Add the chicken stock.

• Step 10

  Add the bay leaf.

• Step 11

  Stir well and simmer for 20 minutes on low heat.

• Step 12

  Slice a green onion, keep aside.

• Step 13

  Remove bay leaf.

• Step 14

  Use a blender or kitchen appliance to blend until smooth.

• Step 15

  Serve with a dollop of sour cream, chorizo and sliced green onion.

Little Tips

You can use bacon instead of chorizo.
You can use yoghurt instead of sour cream.
Make some in advance as this soup freezes well.