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…
