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Smoky roast pumpkin soup with cheesy chorizo toast
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Hearty pumpkin soup with cheesy chorizo toast and roasted winter veggies - a guaranteed crowd-pleaser!
Ingredients:
  • 1.2kg whole butternut pumpkin, halved lengthways
  • 1 large red capsicum, deseeded, thickly sliced
  • 2 small red onions, skin on, halved
  • 1/2 garlic bulb, skin on
  • 36.40 gm extra virgin olive oil
  • 5.00 gm smoked paprika
  • 2 tsp finely chopped fresh rosemary leaves, plus 1 tbsp extra, to serve
  • 500ml (2 cups) chicken style liquid stock
  • 250ml (1 cup) almond milk (or milk of choice)
  • 120g chorizo, finely chopped
  • 1 sprig fresh rosemary
  • 115g (1 1/3 cups) grated cheese blend
  • 1 small baguette, thinly sliced
  • 25g (1/3 cup) finely grated parmesan
Instructions:
  • 1. Preheat your oven to 200C (180C fan forced) and line a large baking dish with baking paper. 2. Arrange the pumpkin halves in the dish, cut side up. Place the capsicum, onion, and garlic cut side down alongside the pumpkin. 3. Drizzle the vegetables with oil, sprinkle with paprika and rosemary, then season generously.
  • Bake the vegetables for 30 minutes until the capsicum, onion, and garlic are tender. Transfer them to a plate. Continue baking the pumpkin for an additional 15-20 minutes until tender and lightly caramelized.
  • - Scoop out pumpkin seeds using a spoon and discard. Remove pumpkin flesh from the skin and discard skin. Peel onion, capsicum, and garlic. Place pumpkin, onion, capsicum, garlic, and 1 cup stock in a blender. Blend until smooth.
  • Prepare a lined baking tray. Sauté chorizo and rosemary in a hot pan until chorizo browns. Set aside 1 ⁄3 cup of cheese blend. Place bread on the tray. Sprinkle with the rest of the cheese blend, parmesan, and chorizo. Bake until cheese is melted.
  • Pour the pumpkin mixture into a saucepan over medium heat. Add the remaining stock and almond milk, then simmer for 2 minutes until warmed through. Serve in bowls, topped with reserved cheese blend, cheesy chorizo toast, and a sprinkle of extra rosemary.

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