Pumpkin And Chorizo Soup - cooking recipe

Ingredients

1 kg pumpkin, cut into 1cm cubes
2 ounces chorizo sausage or 2 ounces spiced sausage, finely chopped
5 garlic cloves
2 pints vegetable stock
2 medium onions, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon basil
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 pint double cream
1 tablespoon balsamic vinegar
whole saved pumpkin seeds

Preparation

Heat 1 tbsp olive oil in deep based saucepan, fry onions until translucent.
add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes.
pour in vegetable stock, add herbs and spices but not the paprika.
bring to the boil, then leave to simmer for 1 hour.
Coat pumpkin seeds in balsamic vinegar and smoked paprika, spread evenly on a baking tray and roast on low for approx 20 to 30 minutes or until golden.
when soup is cooked, remove 2 serving spoonfuls of mixture and put to one side.(this step is optional if you do not like lumpy soup).
Leave soup to cool for 10 - 20 minutes, then blend until smooth. Return the other pumpkin mix back to the soup.
gently add in the cream, then heat soup to just under boiling. DO NOT BOIL or cream will split.
Serve soup with roasted pumpkin seeds on top and crusty bread.