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Spicy Pumpkin Soup

Cooking time: 40 mins
Preparation time: 15 mins
Serves: 6
Vegetarian: No

Ingredients:

• 4 tbsp extra virgin olive oil
• 70g sliced chorizo
• Garlic Croutons to serve
• 900g/2lb skinned and roughly chopped pumpkin
• 1 small onion, peeled and roughly chopped
• 1 tsp ground cumin
• 2 tsp ground coriander
• 600ml hot chicken stock
• 4 tbsp fresh chopped flat leaf parsley

How to cook it:

1. Heat the oil over a moderate heat in a large heavy based pan. 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, but still retaining some texture
5. Stir in 3 tbsp of the chopped parsley and serve in warmed mugs with croutons and the remaining parsley scattered on top