Pumpkin, Chorizo and Black Bean Soup

IHCC celebrates a new event: Monthly Featured Ingredient! This week is all about squash. The German language makes no difference between squash and pumpkin. Summer squashes are just known as varieties of zucchini and winter squashes are called „Kürbis“ (Pumpkin) regardless whether butternut, pattypan, Hokkaido or any other kind. So does Donna Hay, she uses Japanese pumpkin, called kabocha squash in North America for her

Pumpkin, Chorizo and Black Bean Soup

Pumpkin, Chorizo and Black Bean Soup (1)

A delicious and simple soup. Two years ago I chose pumpkin for Mystery Box Madness Challenge and prepared Pumpkin tarts with spinach and Gorgonzola from Diana Henry. For my collection of pumpkin recipes click here and here (click) are my zucchini recipes.

Pumpkin, Chorizo and Black Bean Soup

Yield: 4 servings

Pumpkin, Chorizo and Black Bean Soup (2)

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

SOURCE

modified from Ulrike Westphal inspired by: Donna Hay

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 with extra oil to serve.

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

 
 
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Photo Credit: I ♥ Cooking Clubs
MFI Squash
 
 
For all other great Squash! recipes visit the I heart cooking clubs site 
 
 

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