(recipe page 46)
Smoky Chipotle Pumpkin Soup with Sizzled Sausages and Chickpeas
Tasty toppings add an extra punch of flavour and texture to most soups and this sizzled sausage number perfectly fits the bill.
3 tablespoons olive oil
1 onion, chopped
1 kilogram pumpkin, peeled, deseeded and roughly chopped
1 carrot, peeled, grated
2 teaspoons sea salt
3 cloves garlic, crushed
2 teaspoons cumin seeds
1 small cinnamon stick
2 bay leaves
2-4 chipotle chillies in adobo sauce (see Cook’s note)
⅓ cup red lentils, rinsed
1 cup crushed Italian tomatoes
4 cups chicken stock
sea salt and ground pepper
TO SERVE
sour cream
Sizzled Sausages and
Chickpeas (see recipe below)
chopped parsley
Heat the oil in a large saucepan and add the onion, pumpkin, carrot, salt, garlic, cumin seeds, cinnamon stick and bay leaves. Cover and cook for 15 minutes, stirring occasionally.
Stir in the chipotle chillies, lentils and tomatoes then the stock. Bring to the boil, then reduce the heat and simmer, partially covered with the lid, for 30 minutes.
Lightly crush some of the vegetables, leaving the rest chunky. Season if needed.
TO SERVE: Ladle the soup into bowls. Top with sour cream and the sizzled sausages and chickpeas, along with some of the paprika oil left in the pan and a sprinkle of parsley. SERVES 4-6
Sizzled Sausages and Chickpeas
These are also delicious served over wilted greens with
