Smokey Pumpkin Soup

You can make variations on this soup by adding sweet potato or carrot, depending on what you have on hand. This recipe is low sugar, low carb and low fat.

Ingredients

• 1/4 pumpkin (600g), chopped
• 1/2 chorizo sausage, diced
• 3 cups beef stock, salt reduced, heated
• 1 clove garlic, crushed
• 1 tsp. smoked paprika
• 1 onion, chopped
• 1 tbsp. olive oil
• Sprinkle oregano
• 1/2 tsp. ground cumin
• Salt and pepper to taste

Method

1. In a large pot, heat olive oil and sauté onion on med heat for 10 mins, don’t burn.
2. Once softened, add chorizo and cook until browned; you might need to turn heat up a little.
3. Add paprika, oregano, garlic and pinch of cumin for 1 min, turning heat down.
4. Add pumpkin and stock; bring to a boil then turn down to a simmer.  Cook until pumpkin has softened, season with salt and pepper.
5. Blitz with a hand blender or place in a blender, blending until smooth.
6. Option to serve with multigrain slice of toast.