efore rolling out).
Roast Pumpkin and Chorizo for 15 to 20mins
n a large pot. Place pumpkin in a blender. Cover and
Melt butter, add the chopped onion and garlic, saute gently.
Stir in the curry powder, coriander, chilli powder (I omit this when cooking for kids), and salt. Cook 1 minute.
Add vegetables, don't use more sweet potato than pumpkin as soup will be TOO sweet.
Add the water and stock, simmer gently for 20-25 minutes or until veges are tender, then stir in the peanut butter.
Use a stick blender to puree the soup, or mash it for a chunkier texture.
I use the stems of the cauliflower and broccoli that was leftover from the broccoli and cauliflower salad to make the soup. Boil until tender; mash and remove any stems that are stringy. Proceed with your favorite cream soup recipe.
arge airtight plastic container).
Soup Directions:
Sort and wash
ntil translucent.
add in pumpkin cubes and garlic cloves and
anufacturers specifications.
Cook your Chorizo in a large Dutch Oven
If using fresh pumpkin the original recipe states: Bring a large pot
et a heavy bottomed stock/soup pot over a medium flame
Heat oil in a large saucepan and saute onion, garlic and chilies. Add pumpkin and potatoes. Pour in stock and orange juice, and bring to a boil. Reduce heat, cover, and simmer for 20 mins. Meanwhile, toast pumpkin seeds in a dry pan. Remove and cool.
Remove soup from the heat. Take out a few pieces of pumpkin with a slotted spoon and set aside. Puree soup finely, and season.
Serve in deep soup bowls and add pumpkin pieces and toasted pumpkin seeds. Garnish with creme fraiche and orange zest.
chop onions, celery, carrots and chorizo. place them into a large pot.
add vegetable oil. let vegetables sweat for about 8-10 minutes.
add beef broth and simmer for 20 minutes.
In the meantime take the three cans of beans and place half of the beans from each can in the food processor.
Add the remain half cans of whole beans into soup.
Process beans until smooth, then add to soup, this will thicken the soup.
Let simmer for another 10 - 15 minutes.
Serve with garlic toast,if desired.
In a large saucepan, heat oil over high heat. Add chorizo and cook 4-5 mins, until golden. Remove from pan and set aside. Reduce heat to medium, add onion and garlic and sweat 3-4 mins, until tender. Add stock and peas. Bring to a boil over high heat then reduce heat and simmer, uncovered, 5 mins. Add parsley then puree until smooth using a stick blender. Season.
Serve soup topped with chorizo, crumbled feta and reserved parsley.
In a soup pot, heat olive oil and
in a dry skilet on med heat, toast all the dry spices until fragrant. Let come to room temp then mix with garlic and pork. Season with salt and pepper. make sure to mix really well. Let stand for 2 hours in the refrigerator before using.
In a wok or large skillet, coat with oil and sear the chorizo over high heat. Break up the chorizo into small pieces and cook about 5 minutes until browned. Add the rice and scallion whites and heat through. Check the seasoning.
5 minutes. Cool soup 10 minutes. Meanwhile, saute chorizo in heavy large
emaining cooking liquid), roasted tomatoes, pumpkin, peas and spices. Simmer over
Peel and slice garlic and chorizo. Finely chop parsley leaves and
In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.
Heat the oil in a saucepan. Add the onion and cook 5 mins. Add the chorizo, garlic and peppers and cook 2-3 mins. Add the paprika, herbs and potatoes, and stir to coat in the oil. Add the tomatoes and stock. Cover and simmer 15 mins. Add the fish and cook 4 mins, until just opaque. Season and ladle into bowls to serve.
Cook chorizo, onion, garlic, bell pepper, pepper flakes, cumin and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring, until vegetables are softened, about 10 minutes.
Add broth (2 1/2 cups for smaller cans of beans or 3 cups for larger) and beans and simmer, partially covered, 15 minutes.
Lightly mash beans with potato masher to slightly thicken.