Smokey Pumpkin Soup

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