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Roast pumpkin chorizo soup finished with lime & tahini

posted on 20th December 2010 by Stefan Chmelik

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 sauteed 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 creme fraiche, smoked paprika and go…

 Roast pumpkin chorizo soup finished with lime & tahini

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Seasonal Affective Disorder

"Dear Stefan - I have had a brilliant Christmas and (usually for me) SAD season, whatever you did, I felt upbeat, fought off flu's, and have had the best Christmas ever, with positive vibes and all good things, and I think I have to thank you, for what you did. Will see you late January for a booster!"

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