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Pumpkin soup with chorizo and cannellini beans recipe
Pumpkin soup with chorizo and cannellini beans recipe
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Warm up this season with Chef Curtis Stone's savory pumpkin soup featuring chorizo and cannellini beans.
Ingredients:
  • 18.20 gm olive oil
  • 120g chorizo
  • 2 small brown onions, coarsely diced
  • 900g Kent pumpkin, skin removed, seeded, cut into 2.5cm chunks
  • 1 medium carrot, peeled, coarsely diced
  • 3 cloves garlic, chopped
  • 1 Dried Bay Leaf
  • 1.88 gm Brand Smoked Paprika
  • 3/4 tsp Brand Ground Cumin Seeds
  • 20.00 ml Brand Red Wine Vinegar
  • 400g can Brand Cannellini Beans, drained, rinsed
  • 1500.00 gm water
  • 63.13 gm Brand Thickened Cream
  • 40g pepitas
  • Extra virgin olive oil, for drizzling
  • 160g of Stone Baked Light Rye Sourdough Vienna, sliced, to serve
Instructions:
  • In a large, heavy-based saucepan over medium-high heat, sauté the chorizo in olive oil, stirring occasionally, until crispy on the outside, about 2-3 minutes. Remove the chorizo from the pan using a slotted spoon and set aside on a plate.
  • Combine the onions, pumpkin, and carrot in the pan and cook, stirring occasionally, for 5 minutes until they start to soften. Stir in the garlic, bay leaf, smoked paprika, and cumin and cook for an additional 5 minutes until the pumpkin caramelizes.
  • Pour in the vinegar and 1/4 cup of beans, then pour in the water and bring everything to a boil. Lower the heat to medium-low and simmer for 20-25 mins until the pumpkin is tender. Stir in the cream, allow it to simmer. Remove from heat, cool, and then remove the bay leaf before serving.
  • Blend the soup until smooth in batches, then return to the saucepan to reheat. Season generously with salt and freshly cracked black pepper.
  • Divide the soup among four bowls. Garnish with the extra beans, cooked chorizo, and pepitas. Finish with a drizzle of extra virgin olive oil and serve alongside the bread.

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