There’s nothing better than settling down to a steaming bowl of this delicious soup on a cold autumn or winter’s day. Hearty and filling with a little kick, it’s the perfect hug in a bowl.
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
- Preheat oven to 200 degrees. 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.
- 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.
- 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
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