Spanish Pumpkin And Chorizo Soup
Preparation time is 15minutes
Cook time is 40minutes
Total time is 55minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
8 Ingredients
Number of servings
4
- 1 Primo Chorizo From The Deli
- 1 red capsicum
- 1kilograms Kent pumpkin
- 1L Campbell's Real Chicken Liquid Stock Salt Reduced
- 1 brown onion
- 2 smoked paprika
- 2tablespoons extra virgin olive oil
- 2 clove garlic cloves
Method
Step 1 of 7
Preheat oven to 220°C (200°C fan-forced).
Step 2 of 7
Combine pumpkin, capsicum and half the oil on an oven tray lined with baking paper. Toss to coat. Season with salt and pepper.
Step 3 of 7
Cook in oven for about 20 to 25 minutes, or until golden brown and tender.
Step 4 of 7
Heat remaining oil in a large saucepan over a high heat. Add chorizo. Cook, stirring occasionally, until brown. Using a slotted spoon, remove from pan.
Step 5 of 7
Add onion and garlic to same pan. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Add paprika. Cook, stirring for 1 minute. Add Campbell’s Real Stock – Salt Reduced Chicken and pumpkin, capsicum mixture. Bring to boil. Simmer, uncovered, for about 10 minutes, or until all ingredients have softened. Remove from heat. Cool slightly.
Step 6 of 7
Using a stick blender, blend until smooth. Season with salt and pepper.
Step 7 of 7
Spoon among bowls. Top with chorizo.
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