PUMPKIN & CHORIZO SOUP

Takes 1hr serves 4-6

‘if you find the soup a little too sp icy for your liking, stir in some double cream’

225g diced chorizo 2 onions, finely chopped 1tbsp chipotle paste or smoked paprika 1kg pumpkin flesh 900ml chicken or vegetable stock

1 Heat 150g of the chorizo in a large pan until the oil starts to run out. Add the onions to the pan and cook for about 5min over a medium heat, until starting to soften. Stir in the chipotle paste (or smoked paprika), then add the pumpkin and stock to the pan. Bring to the boil, cover with a lid and reduce the heat to a simmer. Cook for 30-40min, or until the pumpkin is tender.

2 Remove the pan from the heat and use a stick blender to purée the soup, or transfer to a liquidiser or blender and blitz until smooth. Season to taste with salt and freshly ground black pepper.

3 Heat the remaining chorizo in a pan until the oil starts to run out. Pour the soup into mugs or bowls, scatter the chorizo over the top, drizzle over some of the chorizo oil and serve seasoned with a little more black pepper.