Pumpkin Soup With Chorizo And Cannellini Beans Recipe

Curtis Stones delicious pumpkin soup with chorizo and cannellini beans is a great way to stay warm in the cooler months.

The ingredient of Pumpkin Soup With Chorizo And Cannellini Beans Recipe

• 1 tbsp olive oil
• 1 chorizo 120g from the deli casing removed finely diced
• 2 small brown onions coarsely diced
• 900g kent pumpkin skin removed seeded cut into 2 5cm chunks
• 1 medium carrot peeled coarsely diced
• 3 cloves garlic chopped
• 1 hoyts dried bay leaf
• 3 4 tsp coles brand smoked paprika
• 3 4 tsp coles brand ground cumin seeds
• 1 tbsp coles brand red wine vinegar
• 400g can coles brand cannellini beans drained rinsed
• 6 cups water
• 1 4 cup coles brand thickened cream
• 2 tbsp 40g freshlife pepitas pumpkin seeds toasted
• extra virgin olive oil for drizzling
• 160g of coles bakery stone baked light rye sourdough vienna sliced to serve

The Instruction of pumpkin soup with chorizo and cannellini beans recipe

• heat a large heavy based saucepan over medium high heat add the olive oil and chorizo and cook stirring for 2 3 mins or until crisp on the outside using a slotted spoon transfer the chorizo to a plate and set aside
• add the onions then pumpkin and carrot to the same pan and cook stirring often for 5 mins or until the onions and pumpkin begin to soften add the garlic bay leaf smoked paprika and cumin and cook stirring for 5 mins or until the pumpkin begins to caramelise
• add the vinegar and 1 4 cup of the beans cover with the water bring to a boil then reduce the heat to medium low and simmer uncovered for 20 25 mins or until the pumpkin is tender add the cream and bring back to a simmer remove from the heat and allow to cool discard the bay leaf
• working in batches blend the soup in a blender until smooth pour batches back into the saucepan to reheat season with salt and freshly cracked black pepper
• ladle the soup into four bowls top with the remaining beans cooked chorizo and the pepitas drizzle with the extra virgin olive oil and serve with the bread

Nutritions of Pumpkin Soup With Chorizo And Cannellini Beans Recipe

fatContent: 586 984 calories
saturatedFatContent: 27 3 grams fat
carbohydrateContent: 8 4 grams saturated fat
sugarContent: 63 7 grams carbohydrates
fibreContent: 10 7 grams sugar
proteinContent: n a
cholesterolContent: 24 6 grams protein
sodiumContent: 37 milligrams cholesterol

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