Creamy pumpkin soup with a chorizo crumb
4
Points®
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
Ingredients
Low Fat Spread
1 tablespoon(s)
Onion
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
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 tablespoon(s)
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.
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