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Warming pumpkin and chorizo soup

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About Rachel

Ys social influencer and roving reporter, avid foodie and devotee of the grape.

Warm up with this hearty soup with a spicy chorizo twist.

With winter well and truly here, this soup is the perfect meal to keep you warm and toasty.

This pumpkin and chorizo soup has the wow factor.

This pumpkin and chorizo soup has the wow factor. Picture: Supplied

Plus, the chorizo on top makes the everyday soup a soupastar.

 Warming pumpkin and chorizo soup recipe


1 tbsp olive oil

½  chorizo sausage, thinly sliced

2 cloves garlic, thinly sliced

400g tin of chopped tomatoes

500ml chicken stock (ysepicure)

500g pumpkin, peeled and chopped into 2cm cubes

Salt and pepper to season

Here's how:

Heat oil in a small frying pan. Fry chorizo and garlic slices and cook slowly until both are crispy. Remove from the pan and set to the side for later.

In a medium saucepan, place pumpkin, tomatoes, chicken stock and salt and pepper and cook on medium heat for 10-12 minutes or until pumpkin is soft.

Remove from the heat and let cool slightly. Once cooled, blend together until smooth or at desired consistency. Return to soup to the stove and heat until desired.

To serve, sprinkle chorizo and garlic on top. Serves 4-5.

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