Pumpkin and Chorizo Soup

Ingredients:

• 1 small pumpkin, peeled and diced
• 2 chorizo sausages, diced
• 1 onion, diced
• 3 cloves of garlic, minced
• 4 cups of chicken or vegetable broth
• 1 cup of heavy cream
• 1 tbsp of olive oil
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chorizo and cook until crispy. Remove chorizo from the pot and set it aside.
2. Add onion and garlic to the same pot and sauté until onion softens and gets translucent.
3. Add diced pumpkin and broth to the pot. Bring it to a boil and let it simmer for 20 minutes or until the pumpkin becomes tender.
4. Blend soup using an immersion blender until it becomes smooth. Then add the cream and stir well. Finally, sprinkle with salt and pepper to taste. Serve garnished with crispy chorizo.

Verdict:

This pumpkin and chorizo soup is a perfect meal for chilly autumn and winter evenings. The combination of sweet pumpkin and spicy chorizo creates a perfect balance of flavors and textures, while the cream adds creaminess to the soup. The recipe is easy to follow and yields delicious results.

Serving Suggestions:

Serve the pumpkin and chorizo soup with crusty bread or cornbread. You may also sprinkle some chopped fresh parsley or chives on top for an extra touch of freshness. A side salad of mixed greens with vinaigrette dressing will also complement the soup well.