I loooove pumpkin. Check the seasoning, then serve. The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. Remove from the heat and let cool for 10 minutes. Required fields are marked *. You can also do this the same day you make the soup, but allow for enough time that the pumpkin can cool a bit before you attempt to peel it. Finely dice the chorizo meat and fry on a medium heat in a dry non stick pan for about 5 minutes until cooked through and crispy. Add the ingredients from step 4. Ingredients 1 tablespoon olive oil 1 chorizo (120g), finely diced 2 small brown onions, coarsely diced 900g crown pumpkin, skin removed, seeded, cut into 2.5cm chunks 1 medium carrot, peeled, coarsely diced 3 cloves garlic, chopped 1 dried bay leaf 3/4 tsp … 5 Website Mistakes Your Spicy Food Brand Might Be Making, SW Chocolate & Coffee Fest: A Caffeine Fiend’s Dream, Batate Palya (Potato Curry with Lima Beans), Roast Duck Breasts with Pomegranate-Chile Sauce, 3-4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4-pound pie pumpkin), 1/2 pound freshly ground chorizo sausage* cut into chunks, 1 small bunch parsley, finely chopped (about 2 tablespoons), Salt and freshly ground black pepper to taste. Garnish each bowl of soup with a little diced parsley and serve hot with some good crusty bread, butter, and a small salad. The recipe I want to share with you is based on a sweet potato/chorizo soup recipe from chef Jamie Oliver, which I modified to feature pumpkin. Step 7. 8. As the … Add the chorizo and season the soup to taste. Simmer for 20 minutes to allow flavors to marry. Keep stirring the mixture occasionally and cook for about 10 minutes, or until the onions turn golden. Cut the sugar pumpkins in half, remove … Keep up the squash research. (window.jQuery || document.write('