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…
