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Sweet potato soup with chorizo croutons recipe
Sweet potato soup with chorizo croutons recipe
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Prep Time:
Cook Time:
30 minutes
Total Time:
30 minutes
Irresistible soup with chorizo croutons - a family favorite!
Ingredients:
  • 1 brown onion, coarsely chopped
  • 600g Kent pumpkin, peeled, seeded, chopped
  • 1 gold sweet potato, peeled, chopped
  • 1l chicken stock
  • 2 Mild Chorizo Salami, chopped
  • 185ml thickened cream
  • 40.00 ml pepitas (pumpkin seeds), toasted
  • 82.50 ml coriander sprigs
Instructions:
  • In a large saucepan over medium heat, heat the oil. Sauté the onion for 2 mins until softened. Add pumpkin, sweet potato, and stock. Bring to a boil, then simmer for 20 mins until pumpkin is tender. Let it cool slightly before serving.
  • Heat a frying pan over high heat until sizzling hot. Add the chorizo and cook, stirring constantly, for about 5 minutes or until it turns a beautiful golden brown color. Transfer the cooked chorizo to a plate lined with paper towel to drain excess oil.
  • Blend the pumpkin mixture in the saucepan until smooth using a stick blender. Mix in 1/2 cup (125ml) of cream and stir well to combine. Season to taste.
  • Ladle the soup into individual bowls. Top with a luxurious drizzle of the remaining cream, followed by a generous sprinkle of chorizo, pumpkin seeds, and fragrant coriander. Finish with a final seasoning and serve alongside crusty bread.

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