Ingredients
- 1.3 kilogram pumpkin ( butternut pumpkin, peeled and seeded and cut into 3cm pieces)
- 2 tablespoon olive oil (extra virgin olive oil)
- 1 teaspoon ground turmeric
- 250 grams chorizo sausages (2 sausages, finely chopped)
- 2 small brown onions, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon ginger root, finely grated
- 1 teaspoon cumin
- 2 teaspoon smoked paprika
- 1.25 litres chicken stock (Massel brand liquid stock chicken style was stipulated which is a vegetarian stock)
- 1/2 cup pepitas (100 grams pumpkin seeds)
- 4 shallots, thinly sliced
- TO SERVE
- Red wine vinegar
- Sour cream
How to Make
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Step 1: 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.
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Step 2: Cook chorizo in a heavy-based saucepan over medium heat, stirring, for 3 minutes or until crisp and transfer to a paper lined plate.
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Step 3: 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.
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Step 4: Meanwhile, place pepitas in a small frying pan over high heat and cook, shaking the pan, for 2 minutes or until toasted.
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Step 5: Use a stick blender to carefully blend the stock mixture until smooth and then season to taste.
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Step 6: Combine the pepitas, choizo and shallot in a small bowl.
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Step 7: Divide the soup among serving bowls and drizzle with a little vinegar and sour cream and spinkle with pepita mixture.
We hope you enjoy this recipe!
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