pump­kin, chorizo and black bean soup

Sunday Tasmanian - Tassie Living - - TASTE -

1 ta­ble­spoon olive oil, plus ex­tra for driz­zling 125g fresh chorizo, thinly sliced 2 cloves gar­lic, thinly sliced 1 x 400g can chopped toma­toes 2 cups ( 500ml) chicken stock 500g Ja­panese pump­kin, peeled and chopped sea salt and cracked black pep­per 1 x 400g can black beans, rinsed and drained Heat the oil in a medium saucepan over medium heat. Add the chorizo and gar­lic and cook, stir­ring oc­ca­sion­ally, for 6- 8 min­utes or un­til golden and crisp. Re­move from the pan and set aside.

Add the toma­toes, stock, pump­kin, salt and pep­per to the saucepan and cook for 12 min­utes or un­til the pump­kin is ten­der. Re­move the pan from the heat and leave the mix­ture to cool slightly. Blend un­til smooth. Re­turn the soup to a medium heat, add the black beans and cook un­til heated through.

Top the soup with the chorizo and gar­lic and driz­zle with ex­tra oil to serve.

Serves 4- 6.

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