Jalapeno Pumpkin Soup with Chorizo Crumb

As the weather cools I instantly crave cosy comfort food such as this simple pumpkin soup. You could easily make this recipe in a saucepan on the stovetop, so don't be put off if you don't have a Thermomix.

This recipe came to me whilst I was working on my new Thermomix cookbook, a Mexican Thermokitchen. I had been perfecting a Jalapeno soup for the book and started wondering what the soup would be like with chorizo dust.

The kids love pumpkin soup but because it's so easy to make we had been having it a lot!! So I started tinkering with my Thermomix pumpkin soup recipe to give it a bit of a revamp. The result is the delicious Mexican style soup with all the goodness of regular pumpkin soup but an extra hit of flavour and a pretty garnish. The kids didn't even notice that I slipped a jalapeno into the soup!

Why I Love Jalapeno Pumpkin Soup

• Most of the ingredients in this pumpkin soup are everyday kitchen staples so you may even be able to create this simple pumpkin soup without a trip to the shops.
• All the ingredients go in the Thermomix and you walk away! Handsfree cooking!
• It's a low calorie, high fibre, healthy recipe for winter
• Leftovers are great for lunch

The Best Soup Garnishes

Chorizo

Let's talk about this chorizo crumb. The chorizo takes this soup to another flavour level. Half the chorizo is cooked with the pumpkin which infuses the flavour throughout the soup. The remaining chorizo is fried to a delicious, crisp, salty crumb and sprinkled over the soup before serving.

Jalapeno

If you would like to up your presentation game, try roasting fresh jalapenos. Once cooked they can be sliced and used as a spicy garnish, adding another level of flavour and warmth to the soup.

Please note, the Jalapeno is optional, you're welcome to leave it out if you have little children.

Sour Cream

Adding sour cream to the soup is another nice touch. The contrast of colour looks good and sour cream is amazing in soups.

Corn Chips

Yep, that's right! Corn chips, sometimes it's a case of "when in Rome" or in this case "when in Mexico" corn chips make a fabulously tasty and crunchy topping to the soup. Just like croutons on a French bisque.

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Pumpkin Soup with Chorizo Crumb

Julie

This is a delicious winter warming soup which can be on the table in 30 minutes 

Print Recipe

Prep Time 3 minutes mins

Cook Time 25 minutes mins

Total Time 28 minutes mins

Course Main Course, Soup

Cuisine Australian, Mexican

Servings 5 people

Calories 247 kcal

Ingredients

  

1x2x3x

• 250 gm chorizo quartered
• 3 jalapeno fresh
• 150 gm onion quartered
• 3 cloves garlic
• 10 gm butter
• 300 gm potato diced
• 600 gm pumpkin peeled and diced
• 1000 ml vegetable stock Campbells real stock
• 60 gm cream

Instructions

 

• Peel and add the chorizo to the TM bowl. Mince 5 sec/Speed 7.
• Remove chorizo from the bowl and reserve.
• Add 1 jalapeno, onion and garlic to the bowl. Chop 3 sec/Speed 9.
• Scrape down TM bowl.
• Add butter and 125gm chorizo to the onion mixture. Saute 5 min/Varoma/ Speed 2.
• Add potato and pumpkin to TM bowl. Chop 15 sec/Speed 7.
• Pour stock into TM bowl. Cook 25 min/100 degrees/Speed 1.
• While the soup is cooking add the remaining chorizo to a frying pan. Dry fry until crisp and cooked. 
• Place the jalapeno over a flame and blister the skin. Remove blackened skin and slice.
• When the soup is cooked add the cream. Blend - Slowly increase the Speed up to Speed 6. Blend for 1 ½ minutes.
• Pour soup into bowls and garnish with chorizo, jalapeno and more cream.

Notes

A delicious winter warming soup which can be served with crusty bread.

Nutrition

Serving: 350gCalories: 247kcalCarbohydrates: 22gProtein: 11gFat: 14gSaturated Fat: 4gSodium: 1121mgPotassium: 631mgFiber: 2gSugar: 9gVitamin A: 6050IUVitamin C: 39.6mgCalcium: 30mgIron: 1.8mg

Tried this recipe?Let us know how it was!