Food, Gluten-free, Pork, Pumpkin, Recipe, Soup. Ladle the pumpkin soup into bowls, top with the chorizo crumb and optionally, top with yoghurt, sesame seeds and watercress. The combination of sweet roasted pumpkin and spicy hot chorizo sounded very interesting. Carefully add in the broth, Canned pumpkin makes this colorful, seasonal soup with chorizo a snap. Add the As the … Heat the oil in a pan. Mix it up until it’s smooth, but this isn’t a bisque, so don’t expect it to be completely creamy. Saute 1/3 cup onions and the garlic over medium heat for about 1 minute. Step 7. The chill air and autumn aromas of decaying leaves require some robust and warming flavours. Cafe Zupas Pumpkin Chorizo Soup Recipe – Mother in the Mountains | Pumpkin Chorizo Soup. And of course I love it that there’s cilantro (which is getting seriously beaten by basil so far as this year’s favorit herb!) I think this may be your best photo ever! After peeling, I prepped them with olive oil and salt/pepper the same way I did the pumpkin. This is a soup for autumn time. Carefully add in the broth, pumpkin, and chorizo. I have not really done much with squash and I wanted to know more about the different varieties. Heat the soup up, adding more water if necessary. were actually just the winter squash. this looks gorgeous: Where is my spoon, have to taste it. Social Sharing Share. Simple toppings like salty-sweet pepitas, chorizo, or freshly chopped herbs make them a little more special. This looks like curry to me! There are also summer squash such as zucchini. You can also do this the same day you make the soup, but allow for enough time that the pumpkin can cool a bit before you attempt to peel it. Heat a splash of oil on high and fry the chorizo for about 2 minutes until glossy. Normally this is a time of harvest festival and the giving of surplus food. Simmer for 20 minutes to allow flavors to marry. Thank you! Keep stirring the mixture occasionally and cook for about 10 minutes, or until the onions turn golden. Never miss a recipe! A Year Of Eating Seasonally: Food Journal – Simplicity Mama, https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/, 1 large potato (peeled and cut into 1/2″ cubes). Thanks for helping us celebrate the two years of WHB! Cut the sugar pumpkins in half, remove … You need a large, sharp knife to get through that tough skin. The most difficult part of the pumpkin roasting operation is cutting the thing in half lengthwise. They took less time to soften, so when you roast the carrots, keep an eye on them so they don’t burn. 0/4. bring to the boil, then leave to simmer for 1 hour. Simmer Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook: Blog and the Fiery Foods & BBQ SuperSite. Stir in the pumpkin, rosemary sprigs and stock. Preheat oven to 400 degrees F. Line a baking sheet with foil. Heat the oil in a large pot. make it again. Check the seasoning, then serve. add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes. Peel the carrot. The Riverhouse is hosting their actual own themed dining acquaintance this … Once it’s cool, peel away the outer skin and cut the pumpkin into 1-inch chunks. Go to reviews. It’s raining right here and I wish for this soup. And boy, did it ever work! You shouldn’t need the stock cube but if your soup is lacking in depth then use one. Coat pumpkin … Woolly socks, blanket and log burner are optional additions. Pour blended broth into a slow cooker. [b]Spicy Roasted Pumpkin and Chorizo Soup[/b]. Save my name, email, and website in this browser for the next time I comment. Add the ingredients from step 4. That looks awesome. I was very surprised to learn that squash are technically fruits and not vegetables! Meanwhile drain the chick peas, cut the chorizo into pieces and toast the pumpkin seeds in a pan. Lois is the Editorial Director of the Burn! I made a pumpkin penne last year with similar flavors, with Italian sausage. Required fields are marked *. Add the chorizo and cook, stirring, for 2-3 mins or until crisp. The recipe I want to share with you is based on a sweet potato/chorizo soup recipe from chef Jamie Oliver, which I modified to feature pumpkin. Select program 1 and let the program run. Because there’s nothing better than coming home from a walk in the cold and potentially wet than a soup to warm up and the addition of some chorizo give it a little smoky depth. I made a salad with spinach leaves, sliced pear, crumbled Gorgonzola cheese, and candied almond slices topped with balsamic vinaigrette. Put the pumpkin, carrot, garlic, onion, pepper and the bouillon cube in the SoupMaker and fill to the top line. Pour in pumpkin puree. pumpkin puree and chicken broth, stirring to combine. They’re more moist and less woody than the large carving pumpkins. 7. Heat the oil in a large pot. I looked up squash on wikipedia and found this article. I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. thick-bottomed soup pot, heat the olive oil, then add all the chopped & sliced ingredients (including the chorizo). 12 Comments. Then turn down the heat and simmer for 10 minutes or until the pumpkin is completely soft. 5. 9. Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Add the stock and bring to boil. Add the curry powder and stir while the ingredients cook. Be the first to rate and review this recipe. There’s a similar recipe in this month’s Bon Appetit, I’ve been wanting to give it a try since I saw it, sounds great! our some soup into a bowl and top with the cilantro. Put the pumpkin, carrot, garlic, onion, pepper and the bouillon cube in the SoupMaker and fill to the top line. Pour into soup bowls and top with toasted pumpkin seed, fresh parsley and a drop of heavy cream. It seems that what I thought were squash (pumpkins, butternuts, etc.) Ooooh, chorizo with the pumpkin soup – that sounds wonderful! Add In a saucepan, heat the chicken stock to near boiling and let simmer. I still have that 1/2 can of pumpkin lefdtover. In a large soup pot over medium heat, heat the olive oil. Bring to a simmer, then cover and reduce heat to low. Perhaps it’s new home could be soup!!! Garnish each bowl of soup with a little diced parsley and serve hot with some good crusty bread, butter, and a small salad. Toast the left-over pumpkin seeds in a pan. My first task was to roast and peel the 4-pound pumpkin that I picked up at the grocery store. […] https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/ […], Your email address will not be published. The Best of Closet Cooking! pumpkin and partially pureed black beans make it nice and thick and creamy, Add the onions and saute until tender. Very comforting, and a damp, chilly night like we’re having…. Add the chorizo and season the soup to taste. Then add the onion and the garlic and cook until softened, about 10 minutes. Stir in the oregano and cumin. An excellent choice for WHB Kevin. Since I was roasting the squash anyway, I also roasted the two large carrots to help carmelize and sweeten them. Will mark it for chilly nights! *Many grocery stores make this in their butcher department. I love the colors. Sometimes you go to a blog and the picture on the front makes you thin – hell yes! pour in vegetable stock, add herbs and spices but not the paprika. I had a lot of freshly made pumpkin puree left over from yesterday and I wanted to try using it in this tasty sounding recipe for pumpkin and chorizo soup. Oct 16, 2013 - Pumpkin becomes rich, smooth and velvety when you blend it – a lovely contrast to the cheeky smoky chorizo in this recipe. Pumpkin and Chorizo Soup 1 Review This warming pumpkin and chorizo soup is inspired by the Mexican soup Sopa de Calabaza.While pre-roasting a whole pumpkin inevitably lends more … 6. STEP 2 Add the onion, pumpkin and carrot to the pan and cook, stirring often, for 5 mins or until the onion and pumpkin soften. Submitted by rlauro Updated: October 01, 2015. potato, oregano, and cumin and bring to a boil. Puree the vegetables in the pan until smooth. Subscribe to the email Newsletter! . Keep up the squash research. And your picture did, I am on board and this is bookmarked it looks fabulous! Finely dice the chorizo meat and fry on a medium heat in a dry non stick pan for about 5 minutes until cooked through and crispy. Meanwhile drain the chick … Bring to a simmer, then cover and reduce heat to low. Pour in the hot chicken stock and bring the mixture to a boil, stirring occasionally. I can’t wait to tackle more pumpkin recipes! Roasted Pumpkin And Red Pepper Soup. Mix in chorizo and onion. Very good made a few days in advance of serving for flavors to develop! Both my husband and I licked our plates! Season. Add the chicken stock, pumpkin puree. These are sometimes called Sugar Baby pumpkins, and are ideal for pies (or soup). The farmers markets have been full of fresh local squash the last few weeks. Use a slotted spoon to transfer the chorizo to a plate. In a large, thick-bottomed soup pot, heat the olive oil, then add all the chopped & sliced ingredients (including the chorizo). The sweetness of the pear was fantastic with the savory, spicy soup. This recipe is very adaptable to individual … Cover and simmer for about 15 minutes until soft. I loooove pumpkin. We start with a base recipe then tweak it to create 2 more soups, Chipotle Spiced Pumpkin Soup and Thai Coconut Pumpkin Soup, each with a different flavor makeup. Little by little adding the chorizo and blend and taste as you go. Remove from the heat and let cool for 10 minutes. Wow, that’s gorgeous and it sounds so good too! When the soup is ready, just add the chick peas and chorizo. Blend the soup until smooth. 5 Website Mistakes Your Spicy Food Brand Might Be Making, SW Chocolate & Coffee Fest: A Caffeine Fiend’s Dream, Batate Palya (Potato Curry with Lima Beans), Roast Duck Breasts with Pomegranate-Chile Sauce, 3-4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4-pound pie pumpkin), 1/2 pound freshly ground chorizo sausage* cut into chunks, 1 small bunch parsley, finely chopped (about 2 tablespoons), Salt and freshly ground black pepper to taste. Your email address will not be published. Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! Kevin, it does sound just delicious. Select program 1 and let the program run. Garnish the soup with the chorizo and coriander. 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