Roasted Pumpkin Soup
A creamy roasted pumpkin soup topped with chorizo, croutons and toasted pumpkin seeds
Servings: 6
Ingredients
- 1/2 fairytale pumpkin or 2 butternut squashes – keep the seeds!
- 1/2 onion diced
- 3 stalks celery diced
- 1 lb fresh chorizo casing removed
- 4 slices sourdough torn into rough chunks
- 1/4 C olive oil plus more to top
- salt
- pepper
- sprouted pumpkin seeds totally option, and highly recommended
Instructions
- Roast pumpkin 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 with water or chicken stock and simmer for 10 minutes. Then blend until very smooth.
- Brown your chorizo. 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.
Video
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