Ingredients Checklist
- 500g Kent pumpkin, cut into 2cm cubes
- 1 onion, roughly chopped
- 4 garlic cloves
- 1 thick slice sourdough bread, roughly torn
- 1 heaped tsp smoked paprika
- Sea salt & cracked black pepper
- 4 tbsp olive oil
- 1L chicken stock
- 2 tbsp sherry vinegar
- 1 fresh chorizo, casing removed
- ¼ cup toasted almonds, roughly chopped
Instructions
- Preheat oven to 190°C. Place pumpkin, onion, garlic and bread into a medium bowl, add paprika, seasoning and olive oil and toss to mix through.
- Place in a single layer on two baking paper lined trays and roast until pumpkin is cooked and slightly caramelised.
- Transfer to a medium saucepan, add stock and simmer for 20 minutes.
- Blend until smooth with a stick blender, add vinegar and adjust seasoning.
- Heat a small frypan over medium heat, crumble in the chorizo and sauté until cooked through.
- Serve soup garnished with chopped almonds and chorizo and drizzled with any of the rendered chorizo oil.
