Bring to a boil. Sometimes you go to a blog and the picture on the front makes you thin – hell yes! Cover and simmer for about 15 minutes until soft. Then add the onion and the garlic and cook until softened, about 10 minutes. Keep stirring the mixture occasionally and cook for about 10 minutes, or until the onions turn golden. I made this tonight for dinner, and it was so good! Cut the sugar pumpkins in half, remove … Mix in chorizo and onion. Garnish the soup with the chorizo and coriander. 6. 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 … pumpkin puree and chicken broth, stirring to combine. The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. 7. Little by little adding the chorizo and blend and taste as you go. "s":"") + "://mysa2.fiery-foods.com/api/index.php?js&g&1&v=2"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(ma, s) })();var mysa_mgv1_1=true; In Chili & Soup, Recipes by Lois Manno11/06/2012Leave a Comment. The sweetness of the pear was fantastic with the savory, spicy soup. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme. It was time for a change! Perhaps it’s new home could be soup!!! 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. Heat a splash of oil on high and fry the chorizo for about 2 minutes until glossy. I can’t wait to tackle more pumpkin recipes! Ooooh, chorizo with the pumpkin soup – that sounds wonderful! Submitted by rlauro Updated: October 01, 2015. Store in the fridge for up to 4 days, or freeze for up to 3 months. Your email address will not be published. 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! Reduce the heat and simmer until the potato is tender, about 45 minutes. Wow, that’s gorgeous and it sounds so good too! It’s raining right here and I wish for this soup. You need a large, sharp knife to get through that tough skin. Never miss a recipe! Simmer for 20 minutes to allow flavors to marry. PUMPKIN CHORIZO SOUP . 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. Preheat oven to 400 degrees F. Line a baking sheet with foil. Social Sharing Share. Oct 16, 2013 - Pumpkin becomes rich, smooth and velvety when you blend it – a lovely contrast to the cheeky smoky chorizo in this recipe. 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. bring to the boil, then leave to simmer for 1 hour. These are sometimes called Sugar Baby pumpkins, and are ideal for pies (or soup). This recipe is very adaptable to individual … Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! Garnish each bowl of soup with a little diced parsley and serve hot with some good crusty bread, butter, and a small salad. When the soup is ready, just add the chick peas and chorizo. Very comforting, and a damp, chilly night like we’re having…. I love the colors. Bring to a simmer, then cover and reduce heat to low. (window.jQuery || document.write('