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Pumpkin Soup with Chorizo picante
Ingredients
- 1.5 kg pumpkin
- 2 tbsp olive oil extravergine
- 2 carrot
- 1 stalk celery
- 2 onion
- 3 cloves garlic
- 1 tbsp dried marjoram
- 1 l chicken stock homemade,unsalted
- 500 gr chorizo picante cooked
- 250 ml heavy cream
- Salt and black pepper freshly ground
Instructions
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Preheat the oven to 180°and line a baking sheet with foil.
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Halve the pumpkin, scoop out seeds and membranes, and place halves cut-side down on the baking sheet. Bake until tender, about 40 minutes. When cool enough to handle, scoop out the flesh and coarsely puree it in a blender or food processor.
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In a heavy saucepan, heat oil over medium heat. Add the chopped carrot, chopped celery, the finely chopped onion, the minced garlic, and crushed dried marjoram and cook about 5 minutes, until the onion begins to wilt. By now add the stock and pumpkin puree. Reduce to a simmer and cook for an additional 15 minutes. Remove from heat and let cool.
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In a blender, puree the cooled soup in batches. Return the blended soup to the saucepan and add the cooked chorizo cut in dices. Over medium heat, simmer until heated through. Season with salt and pepper for taste. Stir in cream just before serving.
Recipe Notes
Based on a recipe of the blog The latin kitchen / http://thelatinkitchen.com/