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Maple-roasted Pumpkin Soup with Chorizo and Spiced Pepitas

Maple-roasted Pumpkin Soup with Chorizo and Spiced Pepitas

Reinvent a classic with our take on pumpkin soup

Maple-roasted Pumpkin Soup with Chorizo and Spiced Pepitas

¼ cup olive oil

3 garlic cloves, crushed

¼ cup maple syrup

1 tbsp Dijon mustard

2 tsp fennel seeds

1 tsp dried chilli flakes

1 tbsp fresh thyme


1.5kg butternut

pumpkin, peeled and

cut into 4cm pieces

3 onions, thickly sliced

1 chorizo sausage, cut

into 1cm cubes

4 cups chicken stock

½ cup verjuice

Créme fraîche, to serve

Spiced Pepitas

½ cup pepitas

½ tbsp olive oil

½ tbsp lemon juice

2 tsp curry powder

½ tsp sea salt

Preheat oven to 180˚C (fan-forced). Whisk oil, garlic, maple syrup, Dijon mustard, fennel seeds, chilli and thyme in a jug. Place pumpkin and onion in a large non-stick roasting pan lined with a sheet of baking paper. Pour over oil mixture and toss to coat. Season with salt and pepper. Cook in preheated oven for 1 hour and 25 minutes, tossing once, or until golden and tender.

To make spiced pepitas, combine ingredients in a bowl. Spread onto a baking tray lined with baking paper. Bake for 15 minutes or until golden and crisp.

Heat a large saucepan over medium heat. Add chorizo. Cook, stirring, for 3 minutes, or until crisp. Set aside half the chorizo for garnish.

Add roasted pumpkin, stock and verjuice to pan. Bring to the boil, then cover with a lid and reduce heat to medium-low. Gentle boil for 10 minutes or until tender. Remove from heat. Blend until smooth. Keep warm. Reduce oven temperature to 160˚C (fan-forced).

Divide soup among serving bowls and top with a spoonful of créme fraîche.

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