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Roasted Pumpkin Soup

A creamy roasted pumpkin soup topped with chorizo, croutons and toasted pumpkin seeds

This creamy roasted pumpkin soup is topped with chorizo, crispy croutons and toasted pumpkin seeds. It's a delicious and easy to make soup.

Pumpkin or Butternut squash 1/2 onion 3 stalks celery 1 lb fresh chorizo 4 slices sourdough bread Olive oil Salt Pepper Sprouted pumpkin seeds totally option, and highly recommended

INGREDIENTS

Start by roasting your pumpkin or squash. Coat in olive oil season with salt and roast at 400°F (200°C) for about an hour. You want it very soft.

At the same time, roast your pumpkin seeds. Make sure to clean them well and toss in some olive oil and season with salt. Roast for about 10 – 15 minutes. You want them nice and deeply browned.

To make the croutons, tear sourdough into rough pieces. Toss with olive oil and salt and roast at 400°F (200°C) for about 20 minutes. Turn every 5-10mins.

To make the pumpkin soup, sautée your onions and celery over medium heat until translucent. Add in roasted pumpkin, skin removed, and cook for 5 mins.

Cover onions, pumpkin and celery with water, vegetable or chicken stock and let simmer for 10 minutes. Then blend it up until super smooth and creamy.

Remove chorizo from the casing and brown in a pan over medium high heat. Break it into small pieces as it cooks. You want to get some good crispy bits.

To plate up, get your soup, a generous handful of croutons, chorizo, your toasted pumpkin seeds, sprouted seeds (if you have them), and then some olive oil and season with salt and fresh pepper.

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