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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
1x
2x
3x
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:
350
g
Calories:
247
kcal
Carbohydrates:
22
g
Protein:
11
g
Fat:
14
g
Saturated Fat:
4
g
Sodium:
1121
mg
Potassium:
631
mg
Fiber:
2
g
Sugar:
9
g
Vitamin A:
6050
IU
Vitamin C:
39.6
mg
Calcium:
30
mg
Iron:
1.8
mg
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