Chipotle butternut pumpkin soup
2 kg, peeled, cut into 2cm pieces
2 medium, halved, thinly sliced
2 clove(s), crushed
1 tsp, finely grated
Chicken stock cube
2 individual, gluten-free variety, to make 1.5L (6 cups) hot stock
80 g, roughly chopped
2 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 baking trays with baking paper. Spread pumpkin evenly over the prepared trays and lightly spray with oil. Season with salt and pepper. Bake for about 30 minutes or until tender.
- Meanwhile, lightly spray a large, deep pot with oil and heat over medium heat. Cook onions, stirring occasionally, for 6-8 minutes or until light golden. Add oregano, garlic, chipotle sauce and orange rind, cook, stirring, for 2 minutes. Stir in roasted pumpkin and stock and bring to the boil. Gently boil for 1 minute. Remove from heat. Blend to a smooth purée with a stick blender, then season with salt and pepper.
- Stir half the chorizo in a small non-stick frying pan over a medium-high heat for about 2 minutes or until crisp and lightly browned, then drain on a paper towel-lined plate. Divide half of the soup among 4 bowls and scatter over the chorizo.