Pumpkin Soup with Crispy Chorizo
SERVES 4
PREP & COOK 45 MINS
■ 1.25kg butternut pumpkin
■ 1 large onion, finely chopped
■ 2 cloves garlic, crushed
■ 1½ tsps sweet smoked paprika
■ 1 litre (4 cups) chicken stock
■ 1 chorizo (130g), finely chopped
■ Sour cream, to serve
1 Peel and deseed pumpkin. Cut into 3cm pieces.
Heat an oiled stockpot over a medium heat. Add onion, garlic and paprika. Cook, stirring occasionally for about 3 minutes, or until soft.
