Pumpkin Soup with Carrots and Chorizo

Pumpkin Soup with Carrots and Chorizo

The temperatures begin to get chilly! So wrap up with warm clothes, take your cart, I take you to the market.

And there, no need to look far to find two pumpkins, two carrots, an onion and a nice potato: all gardeners have those. Then a “detour” to the supermarket to buy fresh cream (liquid and take it whole) and chorizo (choose it large and thin sliced). And now, you have everything you need for a good hors d’oeuvre!

I make pumpkin soup regularly during the week, but associated with its saffron cream and grilled chorizo, this will give you an elegant appetizer for a dinner.
Are you ready?

Ingredient list for the Chorizo and Pumpkin Soup

For 6 people:

  • 2 pumpkins
  • 2 carrots
  • 1 large potato
  • 1 onion
  • 20 cl of liquid full cream
  • 100 g chorizo, thinly sliced
  • 1 pinch saffron threads
  • 1 cube stock, salt, pepper
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Cooking instruction

Before you start preparing your soup, heat the cream, without boiling. Let infuse a nice pinch of saffron threads and add a pinch of salt. Book. Once the cream is cooler, put it in the refrigerator. Brush the pumpkin under water (it does not need to be peeled). Cut it in half, remove seeds and cut into large cubes. Wash and peel the carrotS, cut into slices. Wash and peel potato, cut into cubes. Peel and chop onion.

In a large pan, heat one tablespoon of olive oil. Add onion and make it brown a few moments. Then add the remaining vegetables and cook over medium heat for 5 minutes. Moisten with water to cover vegetables, salt and pepper, add the cube broth. Bring to a boil. Reduce heat and cover. Simmer 40 minutes (20 minutes if you use a pressure cooker). When the soup is cooked, mix it (hand blender or blender). Adjust seasoning if necessary. Book.

During cooking the soup, you can cook the chorizo. Heat a nonstick pan without fat. Brown the slices of chorizo one minute on each side, they should be crisp. Save on paper towels. Cut the chorizo into small sticks.

The saffron cream: it is important to do well as a whipped cream must be very cold. You can put it in the freezer a few moments before the fight, and you can also chill the bowl in which you will beat it. Remember to filter the cream to get rid of saffron threads. Beat cream with an electric whisk (or by hand if you have the courage!) Until it forms peaks between the branches of the whip. Keep refrigerated until ready to serve.

When sitting down to eat, use the hot soup into bowls or individual plates. Place a generous dollop of whipped saffron cream on top. Add a few sticks of chorizo, pepper and add a little Espelette pepper or paprika.
Enjoy hot.

Recipe inspired by Dominique

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