Please create an account
or Log in to subscribe


or


Subscribe to our RSS feeds Follow us on Twitter Follow us on Facebook Subscribe to our RSS feeds Watch us on Youtube View us on Instagram

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

leaves

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.

Share on Facebook Pin on Pinterest Share by Email

Post a Comment

© MiNDFOOD 2013. All Rights Reserved

Web Design Sydney

3 Shares
Share3
Tweet
+1
Share
Pin