Pumpkin, Chorizo and Black Bean Soup

Yield: 4 servings

Pumpkin, Chorizo and Black Bean Soup is a tasty pumpkin soup with chorizo sausage and black beans

Ingredients:

• 1 tablespoon extra virgin olive oil, plus extra, for drizzling; I used cold-pressed rapeseed oil
• 125 grams firm air-dried chorizo, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 x 425-ml-can tomatoes, chopped
• 500 ml chicken stock
• 500 grams Japanese pumpkin, peeled and chopped, I used Hokkaido
• sea salt and black pepper, freshly ground
• 1 x 400g can black beans, rinsed and drained; I used Kidney beans

Instructions

1. Heat the oil in a medium saucepan over medium heat. Add the chorizo and garlic and cook, stirring occasionally, for 3–4 minutes or until golden and crisp. Remove from the pan and set aside.
2. 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 Pumpkin, Chorizo and Black Bean Soup with extra oil to serve.

total time: 25 minutes
preparation time: 5 minutes
cooking/baking time: 16 minutes