Wildseed CafeThe Alkaff Mansion, Level 1, 10 Telok Blangah Green, 109178The Summerhouse, 3 Park Lane, 798387. I love the colors. The Best of Closet Cooking! Bring to a boil. Bring to a simmer, then cover and reduce heat to low. Both my husband and I licked our plates! Very good made a few days in advance of serving for flavors to develop! It turned out pretty good. 5. Blend the soup until smooth. A Year Of Eating Seasonally: Food Journal – Simplicity Mama, https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/, 1 large potato (peeled and cut into 1/2″ cubes). Canned pumpkin makes this colorful, seasonal soup with chorizo a snap. And boy, did it ever work! The chorizo took the front stage and there was a nice subtle pumpkin flavour. Never miss a recipe! Simple toppings like salty-sweet pepitas, chorizo, or freshly chopped herbs make them a little more special. I looked up squash on wikipedia and found this article. Wow, that’s gorgeous and it sounds so good too! Store in the fridge for up to 4 days, or freeze for up to 3 months. You need a large, sharp knife to get through that tough skin. The fresh chopped cilantro on top was really nice. It was time for a change! Blog and the Fiery Foods & BBQ SuperSite. I loooove pumpkin. pour in vegetable stock, add herbs and spices but not the paprika. Season with salt and pepper. Put the pumpkin, carrot, garlic, onion, pepper and the bouillon cube in the SoupMaker and fill to the top line. Lois is the Editorial Director of the Burn! Step 7. I made a salad with spinach leaves, sliced pear, crumbled Gorgonzola cheese, and candied almond slices topped with balsamic vinaigrette. After scooping out the seeds (which you save for roasting separately after washing off the stringy goop surrounding them), rub the entire surface of each half with olive oil, apply salt and pepper generously to the insides, and bake the halves on a cookie sheet in a 375-degree F. oven for about an hour and a half. Saute 1/3 cup onions and the garlic over medium heat for about 1 minute. I still have that 1/2 can of pumpkin lefdtover. https://motherinthemountains.com/cafe-zupas-pumpkin-chorizo-soup-recipe Ladle the pumpkin soup into bowls, top with the chorizo crumb and optionally, top with yoghurt, sesame seeds and watercress. After peeling, I prepped them with olive oil and salt/pepper the same way I did the pumpkin. Get ALL 12 Closet Cooking eCookbooks in a bundle for 70% off! Pumpkin and Chorizo Soup 1 Review This warming pumpkin and chorizo soup is inspired by the Mexican soup Sopa de Calabaza.While pre-roasting a whole pumpkin inevitably lends more … […] https://www.closetcooking.com/pumpkin-and-chorizo-soup-with-cilantro/ […], Your email address will not be published. It’s great served with walnut focaccia – the crunchy nuts in the bread are a good match with the soup. I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen. Woolly socks, blanket and log burner are optional additions. These are sometimes called Sugar Baby pumpkins, and are ideal for pies (or soup). Your email address will not be published. Pour into soup bowls and top with toasted pumpkin seed, fresh parsley and a drop of heavy cream. make it again. Simmer There are also summer squash such as zucchini. Add the pumpkin and potato and fry for 5 minutes. Puree the vegetables in the pan until smooth. bring to the boil, then leave to simmer for 1 hour. reviews (0) 0%. Thanks for helping us celebrate the two years of WHB! Heat a splash of oil on high and fry the chorizo for about 2 minutes until glossy. I have not really done much with squash and I wanted to know more about the different varieties. This looks like curry to me! We start with a base recipe then tweak it to create 2 more soups, Chipotle Spiced Pumpkin Soup and Thai Coconut Pumpkin Soup, each with a different flavor makeup. Then add the onion and the garlic and cook until softened, about 10 minutes. 7. As the … Oct 16, 2013 - Pumpkin becomes rich, smooth and velvety when you blend it – a lovely contrast to the cheeky smoky chorizo in this recipe. . Cafe Zupas Pumpkin Chorizo Soup Recipe – Mother in the Mountains | Pumpkin Chorizo Soup. There’s a similar recipe in this month’s Bon Appetit, I’ve been wanting to give it a try since I saw it, sounds great! Heat the oil in a large pot. Add the chorizo and cook, stirring, for 2-3 mins or until crisp. I was very surprised to learn that squash are technically fruits and not vegetables! In a large, thick-bottomed soup pot, heat the olive oil, then add all the chopped & sliced ingredients (including the chorizo). our some soup into a bowl and top with the cilantro. Heat the oil in a large pot. Add the curry powder and stir while the ingredients cook. Kevin, it does sound just delicious. Once it’s cool, peel away the outer skin and cut the pumpkin into 1-inch chunks. 9. Great soup Kevin…I like the chorizo/pumpkin marriage…great flavour combo! Enjoy some of the tastiest recipes from Closet Cooking along with exclusive cookbook recipes! The following two tabs change content below. thick-bottomed soup pot, heat the olive oil, then add all the chopped & sliced ingredients (including the chorizo). I had a lot of freshly made pumpkin puree left over from yesterday and I wanted to try using it in this tasty sounding recipe for pumpkin and chorizo soup. pumpkin puree and chicken broth, stirring to combine. Stir in the cream and heat through. And what a great photo. The onset of cool fall weather, lengthening nights, and big orange squash everywhere just puts me in the mood for pumpkin soup. Finely dice the chorizo meat and fry on a medium heat in a dry non stick pan for about 5 minutes until cooked through and crispy. Normally this is a time of harvest festival and the giving of surplus food. (window.jQuery || document.write('