As that dreadful celebration of all things weird comes around (Halloween) this is an appropriate soup to warm you up and keep you sane amongst the fangs, fake blood and pointless frenzy.
Firstly peel the pumpkin, a relentless task but worth it.
Add 2 sliced onions, 5 sage leaves and a sliced de-seeded red chilli to a large saucepan and soften.
Add 1kg of cubed pumpkin flesh to the onions and stir in and sweat for 2 or 3 minutes.
Add 1 litre of boullion vegetable stock, ensuring all veg is covered and simmer away for 25 minutes.
Finely dice 3/4 of a ring of chorizo into cube and brown over a medium heat in frying pan.
Add 2 cloves of diced garlic once brown and stir for 1 minute, taking care not to burn garlic.
Using a stick blender blend the soup after 2 minutes.
Pour in the chorizo and garlic and the juices.
Serve with sourdough and some parsip/ vegetable crisps to add some crunch.
Happy bloody Halloween.
Firstly peel the pumpkin, a relentless task but worth it.
Add 2 sliced onions, 5 sage leaves and a sliced de-seeded red chilli to a large saucepan and soften.
Add 1kg of cubed pumpkin flesh to the onions and stir in and sweat for 2 or 3 minutes.
Add 1 litre of boullion vegetable stock, ensuring all veg is covered and simmer away for 25 minutes.
Finely dice 3/4 of a ring of chorizo into cube and brown over a medium heat in frying pan.
Add 2 cloves of diced garlic once brown and stir for 1 minute, taking care not to burn garlic.
Using a stick blender blend the soup after 2 minutes.
Pour in the chorizo and garlic and the juices.
Serve with sourdough and some parsip/ vegetable crisps to add some crunch.
Happy bloody Halloween.