On the cover of one of my favourite food magazines I saw a lovely soup this week – pumpkin and chorizo and I thought that this sounded like a great combination which I definitely wanted to try.
So, I made up my own recipe using garlic, thyme and cream cheese. The result was a nice soup but I believe it could have been better with a really good pumpkin or butternut squash. As this is the main ingredient, you should really use best quality here as it can otherwise taste a little bland.
Level: Easy | Time: 45 minutes | serves 4-6
1 pumpkin (butternut squash) – get a good one it makes such a difference
1 stalk of celery, chopped
2 cloves of garlic, finely chopped
4 shallots, peeled and chopped
500 mls chicken stock
3 TS of cream cheese
150 grams of Spanish chorizo cut in small pieces
Salt and Pepper
1 TS of rosemary or thyme
- Prepare all the ingredients: Peel the pumpkin and cut into small pieces and prepare the garlic, shallots and celery.
- In a deep frying-pan heat a little olive oil or butter and slowly fry the chorizo. Be careful not to burn it. It cooks very quickly.
- Take the chorizo out of the frying-pan and add the garlic, shallots, celery and the pumpkin. Cook for 5 minutes at a reduced heat. This will give the pumpkin the chance to absorb the lovely flavoured oil. Season with salt and pepper and add the rosemary (or thyme).
- Add the chicken stock and cook covered for 10-15 minutes until the pumpkin is soft.
- Transfer to a food processor, add the cream cheese and blend to a smooth soup. Check the seasoning and add more salt or pepper if necessary.
- To serve, ladle the soup in a warm bowl and top up with the fried chorizo.