:

1. Heat the oil in a large heavy based pan and cook the pumpkin and onion for 5 minutes over a moderate heat until softened and pale golden.

2. Chop the chorizo finely and add to the pan with the cumin and coriander and continue to cook for a further 5 minutes.

3. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 30 minutes until the pumpkin is tender.

4. Using a hand held blender, whiz the soup until fairly smooth yet still retaining some texture.

5. Stir in 3 tbsp of the chopped parsley and serve in warmed mugs with croutons and remaining parsley scattered on top.