Spiced Pumpkin Soup With Chorizo & Pepitas
October 08, 2018
"From one of our national supermarkets free monthly magazine June 2018."
- Serving Size: 1 (85.5 g)
- Calories 220.6
- Total Fat - 15.7 g
- Saturated Fat - 5 g
- Cholesterol - 38.1 mg
- Sodium - 395.5 mg
- Total Carbohydrate - 10.7 g
- Dietary Fiber - 1.9 g
- Sugars - 4.1 g
- Protein - 9.9 g
- Calcium - 31.2 mg
- Iron - 1.8 mg
- Vitamin C - 6.4 mg
- Thiamin - 0.2 mg
Preheat oven to 180C and line a baking tray with baking paper and place pumpkin on lined tray and drizzle with oil and sprinkle with turmeric and season and roast for 30 minutes or until soft.
Cook chorizo in a heavy-based saucepan over medium heat, stirring, for 3 minutes or until crisp and transfer to a paper lined plate.
Cook onion, garlic and ginger in pan for 2 minutes and then add cumin and paprika and cook for 5 minutes or until onion is soft and then add roasted pumpkin and stock and bring to the boil and then reduce heat to low and cook for 15 minutes or until mixture thickens and then set aside to cool slightly.
Meanwhile, place pepitas in a small frying pan over high heat and cook, shaking the pan, for 2 minutes or until toasted.
Use a stick blender to carefully blend the stock mixture until smooth and then season to taste.
Combine the pepitas, choizo and shallot in a small bowl.
Divide the soup among serving bowls and drizzle with a little vinegar and sour cream and spinkle with pepita mixture.
Tips & Variations
No special items needed.