And since autumn is the time for warming food, I had to of course add a soup to the recipe list. Woolly socks, blanket and log burner are optional additions. 12 Comments. Sometimes you go to a blog and the picture on the front makes you thin – hell yes! Roasted Pumpkin And Red Pepper Soup. Heat the oil in a large pot. You need a large, sharp knife to get through that tough skin. 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 … I was very surprised to learn that squash are technically fruits and not vegetables! Great soup Kevin…I like the chorizo/pumpkin marriage…great flavour combo! It’s great served with walnut focaccia – the crunchy nuts in the bread are a good match with the soup. Keep up the squash research. The fresh chopped cilantro on top was really nice. Put the pumpkin, carrot, garlic, onion, pepper and the bouillon cube in the SoupMaker and fill to the top line. . STEP 2 Add the onion, pumpkin and carrot to the pan and cook, stirring often, for 5 mins or until the onion and pumpkin soften. Stir in the oregano and cumin. Little by little adding the chorizo and blend and taste as you go. Social Sharing Share. The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. Store in the fridge for up to 4 days, or freeze for up to 3 months. Add My first task was to roast and peel the 4-pound pumpkin that I picked up at the grocery store. Bring to a simmer, then cover and reduce heat to low. Carefully add in the broth, I made this tonight for dinner, and it was so good! 8. Mix it up until it’s smooth, but this isn’t a bisque, so don’t expect it to be completely creamy. Blend the soup until smooth. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme. Add the onions and saute until tender. Perhaps it’s new home could be soup!!! Pumpkin and Chorizo Soup 1 Review This warming pumpkin and chorizo soup is inspired by the Mexican soup Sopa de Calabaza.While pre-roasting a whole pumpkin inevitably lends more … It turned out pretty good. https://motherinthemountains.com/cafe-zupas-pumpkin-chorizo-soup-recipe This is a soup for autumn time. I roasted the pumpkin the night before and threw the halves into the fridge for processing the next day. Add the chorizo and season the soup to taste. If you can’t find it freshly made, buy the pre-made kind…the spiciness of the chorizo will affect the heat level of the finished soup, so adjust the amount accordingly if you’re using some really hot sausage and don’t want too much heat in your soup. were actually just the winter squash. In a large, thick-bottomed soup pot, heat the olive oil, then add all the chopped & sliced ingredients (including the chorizo). Select program 1 and let the program run. Save some chorizo for sprinkling on the soup bowls if you like! Thank you! Meanwhile drain the chick peas, cut the chorizo into pieces and toast the pumpkin seeds in a pan. Step 7. The chorizo took the front stage and there was a nice subtle pumpkin flavour. A Year Of Eating Seasonally: Food Journal – Simplicity Mama, https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/, 1 large potato (peeled and cut into 1/2″ cubes). Very good made a few days in advance of serving for flavors to develop! The combination of sweet roasted pumpkin and spicy hot chorizo sounded very interesting. Submitted by rlauro Updated: October 01, 2015. Ladle the pumpkin soup into bowls, top with the chorizo crumb and optionally, top with yoghurt, sesame seeds and watercress. Pour in pumpkin puree. potato, oregano, and cumin and bring to a boil. The Riverhouse is hosting their actual own themed dining acquaintance this … Reduce the heat and simmer until the potato is tender, about 45 minutes. Add the pumpkin and potato and fry for 5 minutes. Coat pumpkin … Then turn down the heat and simmer for 10 minutes or until the pumpkin is completely soft. I made a pumpkin penne last year with similar flavors, with Italian sausage. Read More. Cut the sugar pumpkins in half, remove … After scooping out the seeds (which you save for roasting separately after washing off the stringy goop surrounding them), rub the entire surface of each half with olive oil, apply salt and pepper generously to the insides, and bake the halves on a cookie sheet in a 375-degree F. oven for about an hour and a half. Chop the chorizo into cubes and saute until cooked through. In a large soup pot over medium heat, heat the olive oil. Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook: 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. Subscribe to the email Newsletter! Simmer for 20 minutes to allow flavors to marry. Required fields are marked *. Toast the left-over pumpkin seeds in a pan. Add the stock and bring to boil. Ooooh, chorizo with the pumpkin soup – that sounds wonderful! I loooove pumpkin. I have not really done much with squash and I wanted to know more about the different varieties. bring to the boil, then leave to simmer for 1 hour. Add the chorizo and cook, stirring, for 2-3 mins or until crisp. Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! If you have an immersion blender (and I recommend them highly), use it to blend the soup right in the kettle. Put the pumpkin, carrot, garlic, onion, pepper and the bouillon cube in the SoupMaker and fill to the top line. Heat the oil in a pan. The chill air and autumn aromas of decaying leaves require some robust and warming flavours. The farmers markets have been full of fresh local squash the last few weeks. pour in vegetable stock, add herbs and spices but not the paprika. Bring to a simmer, then cover and reduce heat to low. thick-bottomed soup pot, heat the olive oil, then add all the chopped & sliced ingredients (including the chorizo). 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. reviews (0) 0%. It seems that what I thought were squash (pumpkins, butternuts, etc.) Save my name, email, and website in this browser for the next time I comment. Reduce the heat and simmer the soup for about 20 minutes. 6. The most difficult part of the pumpkin roasting operation is cutting the thing in half lengthwise. 0/4. [b]Spicy Roasted Pumpkin and Chorizo Soup[/b]. The Best of Closet Cooking! Saute 1/3 cup onions and the garlic over medium heat for about 1 minute. Ohhhhh! They took less time to soften, so when you roast the carrots, keep an eye on them so they don’t burn. Will mark it for chilly nights! pumpkin and partially pureed black beans make it nice and thick and creamy, Thanks for helping us celebrate the two years of WHB! Check the seasoning, then serve. After peeling, I prepped them with olive oil and salt/pepper the same way I did the pumpkin. 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. (window.jQuery || document.write('