Pumpkin And Chorizo Soup Recipes

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.

Steps:

• Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
• Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
• Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.

Steps:

• Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.