Pumpkin soup with chorizo

Pumpkin soup with chorizo

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Preparation time
10 min
Cooking time
30 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Starters
Hot Starters
Vegetables
Dishes
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Posted on

Ingredients

Metric US
Pumpkin
1 kilogram
potatoes
2
Shallot
1
Butter
10 grams
Vegetable broth
1 cube
fresh cream
10 milliliters
bay leaves
2
Chorizo
40 grams
  1. Peel, deseed and cut the pumpkin into large pieces.
  2. Peel the potatoes and then cut them into large pieces.
  3. Peel and slice a shallot.
  4. In a pot, brown the shallot in a little butter. Add the pumpkin and potatoes for a few minutes.
  5. Cover with water and bring to a boil. Add the stock cube, bay leaves and cook for about half an hour.
  6. Preheat the oven to 200°C in the grill position. Cut thin slices of chorizo and place them on a baking tray covered with baking paper. Put them in the oven for a few minutes, keeping an eye on the cooking process. When removing the chips from the oven, place them on absorbent paper to absorb the excess fat.
  7. Mix the cooked vegetables with the fresh cream. Adjust the seasoning if necessary.
  8. Pour the preparation into soup plates or bowls and serve the chorizo chips on the velouté.
1 Star2 Stars3 Stars4 Stars5 Stars

No Ratings Yet

Loading...
Preparation time
10 min
Cooking time
30 min
Difficulty
easy
Serves
4 people
Meal cost
$
Meal course
Starters
Hot Starters
Vegetables
Dishes
Posted by
Posted on

Ingredients

Metric US
Pumpkin
1 kilogram
potatoes
2 units
Shallot
1 unit
Butter
10 grams
Vegetable broth
1 cube
fresh cream
10 milliliters
bay leaves
2 units
Chorizo
40 grams
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