Ingredients

• 1.3kg butternut pumpkin, cut into quarters, seeds removed
• 60ml light olive oil
• 2 tbsp chipotle in adobo, finely chopped
• 160g store - bought chargrilled capsicum, seeds removed
• 500ml salt - reduced chicken stock
• Splash of milk
• 1 small chorizo, skin removed, finely c hopped/crumble
• Sea salt and freshly cracked black pepper
• Parsley, to garnish

Method

1. Preheat oven to 200ºC fan. Whisk together olive oil and chipotle in adobo, season with salt then rub all over the pumpkin quarters. Spread on a Wiltshire 26.5x21x2cm Enamel Tray and bake for 40 mins, turning every 10 - 15 mins. Allow to cool slightly then peel and discard the skin.
2. Combine pumpkin flesh and capsicum in blender, add a small amount of stock and blend until smooth, adding enough stock to get the soup to a consistency you like. Add a splash of milk, season with salt and pepper and blend to combine.
3. Place the finely chopped chorizo in a large, cold frypan over medium - high heat. Fry until crispy. Serve sprinkled over the soup with a little parsley to garnish.

Notes

Recipe and Photography credit: The Hungry Babushka / Brodie Nalywajko