Pumpkin and Chorizo Soup is smooth and sweet with a warming chilli, smokey hit from the Spanish sausage that really hits the spot. It is perfect food for the colder seasons and just right for Halloween.

Ingredients For Pumpkin and Chorizo Soup

1 (1.30 – 1.6 kg) pumpkin or squash)
1 large onion, peeled and finely chopped
1 medium sized carrot grated
1 celery stick finely chopped
2 garlic cloves peeled and halved longways
Fresh thyme sprigs
Fresh Sage leaves
850 ml stock, vegetable or chicken
1 Bay leaf
1tsp Smoked Paprika
Olive oil
Salt and freshly ground black pepper

To serve:
6 Chorizo sausages (450g) from Morley Butchers
Finely chopped red chilli
Flat-leaf parsley

Cooking Method For Pumpkin and Chorizo Soup

Pre-heat the oven to a high heat – 220 °C.

First cut your pumpkin or squash in half vertically, again into quarters and then into eighths – the aim here is to get slices that are about 3 or 4 cm at the thickest point. This will vary according to the original size and shape of your squash. Scoop out the seeds. Place the slices in a roasting tin, brush liberally with the oil, scatter on the garlic and herbs, season well with salt and pepper. Roast for about 25-30 minutes check with a fork to check they are fully softened.

Next soften the other vegetables in olive oil. Add the chopped and grated carrot onion and celery to a large pan (that is big enough to contain  the finished volume of soup) also the teaspoon of smoked paprika. Cook over a low heat stir occasionally until they are all softened. Add your stock to the softened vegetables gently bringing the pan to a simmer

When cooked remove the squash from the oven and put to one side allowing it to cool so you can handle it comfortably. When you can handle it scoop out the flesh of the squash removing it from the skin.  Add it to the stock allowing it to simmer for a further 20 minutes. You can add in the roasted garlic but avoid the other herb stalks as they are hard to liquidize later.

The soup should be processed to a puree using a stick blender. You may find it easier to do this in batches. If you want to achieve a very smooth soup you may want to pass the soup through a seive to remove any stray stalk or fibres.

Slice the chorizo into thick roundels then fry in a very small amount of olive oil. It will be cooked through when brown on each side. Add in the chopped chilli at the end – optional.

When you’re ready to serve, heat up gently and avoid boiling the soup. Ladle into the bowls and spoon a portion of chorizo on top, finish with a sprinkle of chopped parsley.