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    Pumpkin and chorizo soup

    From pumpkin soup to healthy smoothies, a Philips hand held blender is one of the small kitchen appliances that makes cooking easy. See our hand blender recipes.

    Servings 4 persons, Preparation time 30 min., Cooking time: 20 min

    Ingredients

    • 113 g (1/4 lb) Chorizo
    • 450 g (15 oz) pumpkin
    • 2 cloves garlic
    • Toasted pumpkin seeds
    • 1 carrot
    • 1 medium onion
    • 100 g (1/2 c) chickpeas (drained and rinsed)
    • 1/2 red bell pepper, seeds removed
    • 1 vegetable bouillon cube
    • Water
    • Heavy cream to garnish
    • Fresh parsley to garnish

    Directions

    • 1. Peel the pumpkin and remove the seeds. Cut the pumpkin, carrot, onion and bell pepper into 2 x 2 cm (3/4 x 3/4 in) pieces.
    • 2. Crush the garlic.
    • 3. Place the pumpkin, carrot, garlic, onion, bell pepper and bouillon cube in a pan and add cold water to cover.
    • 4. Simmer until cooked through to fork tender.
    • 5. Chop the chorizo into cubes and saute until cooked through.
    • 6. Toast the left-over pumpkin seeds in a pan.
    • 7. Puree the vegetables in the pan until smooth.
    • 8. Add the chorizo and season the soup to taste.
    • 9. Pour into soup bowls and top with toasted pumpkin seed, fresh parsley and a drop of heavy cream.
    Pumpkin and chorizo soup