Spicy Spanish Pumpkin Soup with Paprika Oil & Chorizo
Spicy Pumpkin Soup with Chorizo is far more than a Spanish spin on the classic pumpkin soup recipe of yesteryear. Roasting the pumpkin with chili, cumin, and sweet paprika caramelizes the roast veggies and brings warmth and sweetness. The lightly toasted paprika oil and chorizo add a delicious smokey element that’s oh so delicious when the weather cries foul outdoors.This recipe makes a delicious, healthy, and warming soup that’s ideal as a starter, or can be easily made to accommodate 4 as a main meal with a few generous hunks of fresh bread.
Equipment
- 1 large oven baking tray approx. 40 cm x 60cm/14 x 23 inches
- Aluminum foil
- A 30cm/12-inch deep-sided pot (6-6 inches deep is ideal)
- A small 15cm/6-inch frying pan for the chorizo oil
- Oven grill for croutons (optional)
Ingredients
- 60 g/2 oz. chorizo sliced
- 1 kg/2.2 lb of pumpkin peeled, deseeded, and sliced into inch cubes
- 1 large onion diced
- 6 carrots ½ inch slices
- 30 ml olive oil
- 700 ml of vegetable stock
- 270 ml of Double cream
- 1 tablespoon of cumin
- 1 teaspoon of dried chili flakes
- 1.5 teaspoons of sweet paprika
- Salt and cracked black pepper for seasoning
- Bread for croutons
Instructions
STEP 1 - Prepare the Pumpkin
- Preheat the oven to 200°C/400°F
- In a large baking pan lined with aluminum foil, add the cubes of pumpkin and a splash of olive oil. Mix the pumpkin so there’s an even coating of oil and cook in the oven for 45 minutes.
STEP 2 - Add spices and other vegetables
- At the 45 minute mark, remove the pan and add the carrots. Sprinkle the cumin, half of the sweet paprika, chili flakes, and a little more olive oil. Mix well and season lightly with salt and pepper. Return to the oven for 30 minutes.
Step 3 - Fry onion and prepare soup stock and base
- Once the roast vegetables are ready, use a large deep-sided pot to fry the onion with a little oil. Once the onion is golden, add the vegetable stock, the roast vegetables, and the double cream. Stir all ingredients well and bring to a boil. Allow to simmer for around 5-1 minutes to soften all of the vegetables.
Step 4 - Blend soup
- Remove from the heat and allow to cool for 5 minutes before transferring to a blender. On a low setting blend until a rich creamy consistency. This should take around 2-3 minutes.
Step 5 - Prepare Chorizo oil and croutons
- Finally, in a small clean frying pan, heat on medium, add half a teaspoon of sweet paprika, and lightly toast the paprika. Add the remaining oil and mix well. Once the mix is hot add the slices of chorizo and cook for a minute or two, just enough time for the chorizo to release some of the fat and oil.
- For the croutons, cut up some fresh bread into 1-inch long wedges. Use tongs to gently press the bread wedges into the chorizo frying pan, soaking up some of the oil on one side. Once golden, they’re ready to serve.
- (Optionally, you can use a grill to lightly toast the bread wedges)
Step 6 - To serve
- To serve, pour the soup into a bowl. Add a few chunks of chorizo to the middle of the soup and then use a teaspoon to drizzle some of the oil and juices from the chorizo pan onto the top of the soup. Season with salt and pepper and a few more chili flakes (for those who like it spicy!).
Notes
While the chorizo adds a certain smokiness to this dish, it can easily be omitted, and just use the toasted paprika oil instead, making a hearty vegetarian meal! Always serve this dish with some fresh bread or homemade croutons as it more than deserves a healthy mop-up.
Nutrition
Serving: 250gCalories: 501kcalCarbohydrates: 33.6gProtein: 9.8gFat: 39.1gSaturated Fat: 19.1gCholesterol: 107mgSodium: 369mgPotassium: 1355mgFiber: 5.7gSugar: 10.9gCalcium: 152mgIron: 4mg