Photo of Creamy pumpkin soup with a chorizo crumb by WW

Creamy pumpkin soup with a chorizo crumb

4
4
4
SmartPoints® value per serving
Total Time
45 min
Prep
10 min
Cook
35 min
Serves
4
Difficulty
Easy
It’s always good to have a soup recipe in your arsenal and this one ticks all the boxes. It’s rich and creamy, with added spice from chilli and chorizo, and still low on SmartPoints

Ingredients

Low Fat Spread

1 tablespoons

Onion(s)

1 large, roughly chopped

Celery, Raw

1 stick(s), roughly chopped

Carrots, raw

1 medium, peeled & diced

Chilli, Green or Red

1 individual, roughly chopped & deseeded

Pumpkin

650 g, peeled, deseeded & cut into 2cm chunks

Vegetable stock cube(s)

2 cube(s), 800ml stock

Calorie controlled cooking spray

4 spray(s)

Chorizo Sausage

60 g, finely chopped

Reduced Fat Soured Cream

60 ml

Coriander, fresh

1 tablespoons

Instructions

  1. Heat a large saucepan over a medium-high heat and add the spread. Once melted, add the onion, celery, carrot and chilli and cook for 5 minutes, until starting to soften. Add the pumpkin chunks and cook for a further 5 minutes.
  2. Add the stock and bring to a rolling boil. Reduce the heat, cover the pan and simmer gently for 15-20 minutes, until the pumpkin is tender.
  3. Meanwhile, mist a small frying pan with cooking spray and fry the chorizo over medium-high heat for 3-5 minutes, until crisp. Remove the soup from the heat and blend, using a stick blender, until smooth.
  4. Stir in 20ml of the soured cream. Season to taste.
  5. Divide the soup between 4 warmed bowls. Thin the remaining cream with a splash of water – about 2 tsp – and swirl through the soup.
  6. Sprinkle each bowl with some of the chorizo crumb and garnish with a few coriander leaves before serving.