Pumpkin Soup with Chorizo Crumb
This is a delicious winter warming soup which can be on the table in 30 minutes
Ingredients
- 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.
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Nutrition
Serving: 350gCalories: 247kcalCarbohydrates: 22gProtein: 11gFat: 14gSaturated Fat: 4gSodium: 1121mgPotassium: 631mgFiber: 2gSugar: 9gVitamin A: 6050IUVitamin C: 39.6mgCalcium: 30mgIron: 1.8mg
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