Prep Time: 15 mins | Cook Time: 1 hour | Total Time: 1 hour 15 mins
Yield: 4 Servings
Ingredients
60 g/2 oz. chorizo sliced
1 kg/2.2 lb of pumpkin peeled, deseeded, and sliced into inch cubes
1 large onion diced
6 carrots ½ inch slices
30 ml olive oil
700 ml of vegetable stock
270 ml of Double cream
1 tablespoon of cumin
1 teaspoon of dried chili flakes
1.5 teaspoons of sweet paprika
Salt and cracked black pepper for seasoning
Bread for croutons
Equipment
1 large oven baking tray approx. 40 cm x 60cm/14 x 23 inches
Aluminum foil
A 30cm/12-inch deep-sided pot (6-6 inches deep is ideal)
A small 15cm/6-inch frying pan for the chorizo oil
Oven grill for croutons (optional)
Preparation
STEP 1 - Prepare the Pumpkin
Preheat the oven to 200°C/400°F
In a large baking pan lined with aluminum foil, add the cubes of pumpkin and a splash of olive oil. Mix the pumpkin so there’s an even coating of oil and cook in the oven for 45 minutes.
STEP 2 - Add spices and other vegetables
At the 45 minute mark, remove the pan and add the carrots. Sprinkle the cumin, half of the sweet paprika, chili flakes, and a little more olive oil. Mix well and season lightly with salt and pepper. Return to the oven for 30 minutes.
Step 3 - Fry onion and prepare soup stock and base
Once the roast vegetables are ready, use a large deep-sided pot to fry the onion with a little oil. Once the onion is golden, add the vegetable stock, the roast vegetables, and the double cream. Stir all ingredients well and bring to a boil. Allow to simmer for around 5-1 minutes to soften all of the vegetables.
Step 4 - Blend soup
Remove from the heat and allow to cool for 5 minutes before transferring to a blender. On a low setting blend until a rich creamy consistency. This should take around 2-3 minutes.
Step 5 - Prepare Chorizo oil and croutons
Finally, in a small clean frying pan, heat on medium, add half a teaspoon of sweet paprika, and lightly toast the paprika. Add the remaining oil and mix well. Once the mix is hot add the slices of chorizo and cook for a minute or two, just enough time for the chorizo to release some of the fat and oil.
For the croutons, cut up some fresh bread into 1-inch long wedges. Use tongs to gently press the bread wedges into the chorizo frying pan, soaking up some of the oil on one side. Once golden, they’re ready to serve.
(Optionally, you can use a grill to lightly toast the bread wedges)
Step 6 - To serve
To serve, pour the soup into a bowl. Add a few chunks of chorizo to the middle of the soup and then use a teaspoon to drizzle some of the oil and juices from the chorizo pan onto the top of the soup. Season with salt and pepper and a few more chili flakes (for those who like it spicy!).
Notes:
While the chorizo adds a certain smokiness to this dish, it can easily be omitted, and just use the toasted paprika oil instead, making a hearty vegetarian meal! Always serve this dish with some fresh bread or homemade croutons as it more than deserves a healthy mop-up.
ENJOY!
Have you ever thought of LIVING IN VANCOUVER? CLICKon video for a sneak peak preview!!!
No comments:
Post a Comment