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Roast pumpkin & chorizo soup

posted on 7th October 2017 by Stefan Chmelik

Autumn treats: Roast pumpkin & chorizo soup

There are still a lot of good gourds about, and here is one way to keep ‘em interesting.

  • Roast pumpkin slices with olive oil, bay, thyme, salt & pepper.
  • Pop into the blender with good chicken stock, some sautéed onion and garlic, lime juice and rind and tahini.
  • Season.
  • Fry sliced chorizo on both sides and then splash sherry vinegar into the pan to caramelise the sausage.
  • A nice big dollop of crème fraiche, smoked paprika and go…
 Roast pumpkin & chorizo soup

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