When you can easily push a fork into the pumpkin, it’s done. Never miss a recipe! Add the curry powder and stir while the ingredients cook. Carefully add in the broth, Peel the carrot. As the … Step 7. Toast the left-over pumpkin seeds in a pan. were actually just the winter squash. I was very surprised to learn that squash are technically fruits and not vegetables! Reduce the heat and simmer the soup for about 20 minutes. Cafe Zupas Pumpkin Chorizo Soup Recipe – Mother in the Mountains | Pumpkin Chorizo Soup. bring to the boil, then leave to simmer for 1 hour. Saute 1/3 cup onions and the garlic over medium heat for about 1 minute. Submitted by rlauro Updated: October 01, 2015. Add the ingredients from step 4. PUMPKIN CHORIZO SOUP . I have not really done much with squash and I wanted to know more about the different varieties. Subscribe to the email Newsletter! These are sometimes called Sugar Baby pumpkins, and are ideal for pies (or soup). There’s a similar recipe in this month’s Bon Appetit, I’ve been wanting to give it a try since I saw it, sounds great! Save some chorizo for sprinkling on the soup bowls if you like! You shouldn’t need the stock cube but if your soup is lacking in depth then use one. Put the pumpkin, carrot, garlic, onion, pepper and the bouillon cube in the SoupMaker and fill to the top line. You can also do this the same day you make the soup, but allow for enough time that the pumpkin can cool a bit before you attempt to peel it. The Best of Closet Cooking! Finely dice the chorizo meat and fry on a medium heat in a dry non stick pan for about 5 minutes until cooked through and crispy. And of course I love it that there’s cilantro (which is getting seriously beaten by basil so far as this year’s favorit herb!) Coat pumpkin … 7. I think this may be your best photo ever! In these more uncertain times much of the normal harvest celebrations will probably not happen this year. Heat the oil in a large pot. Carefully add in the broth, pumpkin, and chorizo. Add the onions and saute until tender. Kevin, it does sound just delicious. our some soup into a bowl and top with the cilantro. I looked up squash on wikipedia and found this article. An excellent choice for WHB Kevin. I had a lot of freshly made pumpkin puree left over from yesterday and I wanted to try using it in this tasty sounding recipe for pumpkin and chorizo soup. Social Sharing Share. Puree the vegetables in the pan until smooth. The fresh chopped cilantro on top was really nice. Cover and simmer for about 15 minutes until soft. The farmers markets have been full of fresh local squash the last few weeks. If you can’t find it freshly made, buy the pre-made kind…the spiciness of the chorizo will affect the heat level of the finished soup, so adjust the amount accordingly if you’re using some really hot sausage and don’t want too much heat in your soup. Heat the soup up, adding more water if necessary. Simmer for 20 minutes to allow flavors to marry. Little by little adding the chorizo and blend and taste as you go. My first task was to roast and peel the 4-pound pumpkin that I picked up at the grocery store. Garnish the soup with the chorizo and coriander. Read More. I made a salad with spinach leaves, sliced pear, crumbled Gorgonzola cheese, and candied almond slices topped with balsamic vinaigrette. You need a large, sharp knife to get through that tough skin. And since autumn is the time for warming food, I had to of course add a soup to the recipe list. I made a pumpkin penne last year with similar flavors, with Italian sausage. pumpkin puree and chicken broth, stirring to combine. Bring to a simmer, then cover and reduce heat to low. Will mark it for chilly nights! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! […] https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/ […], Your email address will not be published. The recipe I want to share with you is based on a sweet potato/chorizo soup recipe from chef Jamie Oliver, which I modified to feature pumpkin. Since I was roasting the squash anyway, I also roasted the two large carrots to help carmelize and sweeten them. pour in vegetable stock, add herbs and spices but not the paprika. A Year Of Eating Seasonally: Food Journal – Simplicity Mama, https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/, 1 large potato (peeled and cut into 1/2″ cubes). Subscribe to the free Closet Cooking email newsletter and get a FREE copy of the eBook: Select program 1 and let the program run. Simmer this looks gorgeous: Where is my spoon, have to taste it. Blend the soup until smooth. Stir in the cream and heat through. Add Required fields are marked *. Heat the oil in a pan. add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes. I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. 8. And what a great photo. The chill air and autumn aromas of decaying leaves require some robust and warming flavours. Perhaps it’s new home could be soup!!! It was time for a change! The sweetness of the pear was fantastic with the savory, spicy soup. Because there’s nothing better than coming home from a walk in the cold and potentially wet than a soup to warm up and the addition of some chorizo give it a little smoky depth. Blog and the Fiery Foods & BBQ SuperSite. It turned out pretty good. If you don’t have one (Christmas is coming, so put Santa on it), pour the soup into a large blender or food processor. Normally this is a time of harvest festival and the giving of surplus food. I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Sometimes you go to a blog and the picture on the front makes you thin – hell yes! Heat the oil in a large pot. Go to reviews. Add the Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Wildseed CafeThe Alkaff Mansion, Level 1, 10 Telok Blangah Green, 109178The Summerhouse, 3 Park Lane, 798387. reviews (0) 0%. Season. Ohhhhh! Garnish each bowl of soup with a little diced parsley and serve hot with some good crusty bread, butter, and a small salad. Stir in the oregano and cumin. Reduce the heat and simmer until the potato is tender, about 45 minutes. They took less time to soften, so when you roast the carrots, keep an eye on them so they don’t burn. In a large soup pot over medium heat, heat the olive oil. This recipe is very adaptable to individual … Ooooh, chorizo with the pumpkin soup – that sounds wonderful! Preheat oven to 400 degrees F. Line a baking sheet with foil. 5 Website Mistakes Your Spicy Food Brand Might Be Making, SW Chocolate & Coffee Fest: A Caffeine Fiend’s Dream, Batate Palya (Potato Curry with Lima Beans), Roast Duck Breasts with Pomegranate-Chile Sauce, 3-4 cups of roasted pumpkin flesh (whatever you end up with after roasting and peeling your 4-pound pie pumpkin), 1/2 pound freshly ground chorizo sausage* cut into chunks, 1 small bunch parsley, finely chopped (about 2 tablespoons), Salt and freshly ground black pepper to taste. Heat a splash of oil on high and fry the chorizo for about 2 minutes until glossy. Saute the onions and the garlic over medium heat for about 1 minute. 6. thick-bottomed soup pot, heat the olive oil, then add all the chopped & sliced ingredients (including the chorizo). Bring to a simmer, then cover and reduce heat to low. Cut the sugar pumpkins in half, remove … I still have that 1/2 can of pumpkin lefdtover. Chop the chorizo into cubes and saute until cooked through. If you have an immersion blender (and I recommend them highly), use it to blend the soup right in the kettle. https://motherinthemountains.com/cafe-zupas-pumpkin-chorizo-soup-recipe Add the stock and bring to boil. And your picture did, I am on board and this is bookmarked it looks fabulous! Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme. "s":"") + "://mysa2.fiery-foods.com/api/index.php?js&g&1&v=2"; var s = document.getElementsByTagName("script")[0]; s.parentNode.insertBefore(ma, s) })();var mysa_mgv1_1=true; In Chili & Soup, Recipes by Lois Manno11/06/2012Leave a Comment. Use a slotted spoon to transfer the chorizo to a plate. This is a soup for autumn time. Pour blended broth into a slow cooker. It seems that what I thought were squash (pumpkins, butternuts, etc.) Food, Gluten-free, Pork, Pumpkin, Recipe, Soup. Wow, that’s gorgeous and it sounds so good too! This looks like curry to me! Thank you! Add the chorizo and season the soup to taste. Very good made a few days in advance of serving for flavors to develop! Pour in pumpkin puree. Meanwhile drain the chick peas, cut the chorizo into pieces and toast the pumpkin seeds in a pan. 0/4. *Many grocery stores make this in their butcher department. [b]Spicy Roasted Pumpkin and Chorizo Soup[/b]. . There are also summer squash such as zucchini. Be the first to rate and review this recipe. Mix in chorizo and onion. In a saucepan, heat the chicken stock to near boiling and let simmer. In a large, thick-bottomed soup pot, heat the olive oil, then add all the chopped & sliced ingredients (including the chorizo). Save my name, email, and website in this browser for the next time I comment. Ladle the pumpkin soup into bowls, top with the chorizo crumb and optionally, top with yoghurt, sesame seeds and watercress. Both my husband and I licked our plates! We start with a base recipe then tweak it to create 2 more soups, Chipotle Spiced Pumpkin Soup and Thai Coconut Pumpkin Soup, each with a different flavor makeup. Your email address will not be published. STEP 2 Add the onion, pumpkin and carrot to the pan and cook, stirring often, for 5 mins or until the onion and pumpkin soften. 9. After peeling, I prepped them with olive oil and salt/pepper the same way I did the pumpkin. Select program 1 and let the program run. Roasted Pumpkin And Red Pepper Soup. Add the pumpkin puree and chicken broth, stirring to combine. Woolly socks, blanket and log burner are optional additions. I roasted the pumpkin the night before and threw the halves into the fridge for processing the next day. Add the chicken stock, pumpkin puree. Check the seasoning, then serve. Add the garlic and saute until fragrant. The following two tabs change content below. The Riverhouse is hosting their actual own themed dining acquaintance this … Keep stirring the mixture occasionally and cook for about 10 minutes, or until the onions turn golden. Pour in the hot chicken stock and bring the mixture to a boil, stirring occasionally. They’re more moist and less woody than the large carving pumpkins. Oct 16, 2013 - Pumpkin becomes rich, smooth and velvety when you blend it – a lovely contrast to the cheeky smoky chorizo in this recipe. I made this tonight for dinner, and it was so good! Stir in the pumpkin, rosemary sprigs and stock. potato, oregano, and cumin and bring to a boil. Pumpkin and Chorizo Soup 1 Review This warming pumpkin and chorizo soup is inspired by the Mexican soup Sopa de Calabaza.While pre-roasting a whole pumpkin inevitably lends more … The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. After scooping out the seeds (which you save for roasting separately after washing off the stringy goop surrounding them), rub the entire surface of each half with olive oil, apply salt and pepper generously to the insides, and bake the halves on a cookie sheet in a 375-degree F. oven for about an hour and a half. pumpkin and partially pureed black beans make it nice and thick and creamy, Then turn down the heat and simmer for 10 minutes or until the pumpkin is completely soft. And boy, did it ever work! Put the pumpkin, carrot, garlic, onion, pepper and the bouillon cube in the SoupMaker and fill to the top line. Add the chorizo and cook, stirring, for 2-3 mins or until crisp. Remove from the heat and let cool for 10 minutes. Keep up the squash research. The chorizo took the front stage and there was a nice subtle pumpkin flavour. The most difficult part of the pumpkin roasting operation is cutting the thing in half lengthwise. I love the colors. I loooove pumpkin. Bring to a boil. Meanwhile drain the chick … Thanks for helping us celebrate the two years of WHB! Pour into soup bowls and top with toasted pumpkin seed, fresh parsley and a drop of heavy cream. It’s raining right here and I wish for this soup. Mix it up until it’s smooth, but this isn’t a bisque, so don’t expect it to be completely creamy. Simple toppings like salty-sweet pepitas, chorizo, or freshly chopped herbs make them a little more special. (window.jQuery || document.write('