Smoky roast pumpkin soup with cheesy chorizo toast
Warm Up With Smoked Roast Pumpkin Soup with Cheesy Chorizo Toast
As the days get shorter and the evenings cooler, there’s nothing quite like a hearty bowl of soup to warm you from the inside out. This Smoky Roast Pumpkin Soup with Cheesy Chorizo Toast is a flavour explosion – the sweetness of the roasted pumpkin beautifully balanced by the smoky paprika and the salty, spicy kick of chorizo. It’s a Mediterranean-inspired dish that’s surprisingly easy to make, perfect for a cozy weeknight dinner or a relaxed lunch.
We’ve taken the classic pumpkin soup and elevated it with a roasting process that intensifies the flavours. Roasting the pumpkin, red capiscum, red onion and garlic brings out their natural sweetness and creates a depth of flavour you just can’t achieve by boiling. The smoked paprika adds a wonderful smoky note, while the chorizo provides a delightful textural contrast and a burst of flavour. And let’s not forget the cheesy toast – because everything is better with cheese!
This recipe is a fantastic way to use seasonal pumpkins and is easily adaptable to your preferences. Feel free to experiment with different types of cheese for the toast, or add a swirl of cream or a dollop of yogurt to the soup for extra richness.
Why You’ll Love This Soup:
- Flavourful: The combination of roasted vegetables, smoked paprika, and chorizo creates a truly unforgettable flavour profile.
- Comforting: This soup is the epitome of comfort food – warm, hearty, and satisfying.
- Easy to Make: Despite its sophisticated flavour, this recipe is surprisingly simple to prepare.
- Versatile: Perfect for lunch, dinner, or even a cozy weekend brunch.
Frequently Asked Questions:
Q: Can I use a different type of pumpkin?
A: Yes! While butternut pumpkin is our preference, you can use other varieties like Hubbard or Kabocha. Just adjust the cooking time as needed.
Q: Can I make this soup ahead of time?
A: Absolutely! The soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: Is this soup suitable for vegetarians?
A: Not as written, due to the chorizo. You can easily make it vegetarian by omitting the chorizo and adding a pinch of smoked salt or a teaspoon of smoked paprika to enhance the smoky flavour.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.
Q: What wine pairs well with this soup?
A: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc would be a lovely pairing. Alternatively, a light-bodied red wine like Beaujolais would also work well.
Get ready to cozy up with a bowl of this delicious Smoky Roast Pumpkin Soup with Cheesy Chorizo Toast! It’s a flavourful and satisfying meal that’s sure to become a new favourite.
Smoky Roast Pumpkin Soup with Cheesy Chorizo Toast
Ingredients
- 1.2 kg Butternut pumpkin Halved lengthways
- 1 large Red capsicum Deseeded, thickly sliced
- 2 small Red onions Skin on, halved
- 1/2 bulb Garlic Skin on
- 2 tablespoon Extra virgin olive oil
- 2 teaspoon Smoked paprika
- 2 teaspoon Fresh rosemary leaves Finely chopped, plus 1 tbsp extra for garnish
- 500 ml Chicken style liquid stock
- 250 ml Almond milk Or milk of choice
- 120 g Chorizo Finely chopped
- 1 sprig Fresh rosemary
- 115 g Grated cheese blend
- 1 small Baguette Thinly sliced
- 25 g Parmesan Finely grated
Instructions
- Preheat the oven to 200C/180C fan forced. Line a large baking dish with baking paper. Place the pumpkin halves, cut side up, in the prepared dish. Add the capsicum, onion and garlic, cut side down. Drizzle with oil. Sprinkle with the paprika and rosemary. Season.
- Bake the vegetables for 30 minutes or until the capsicum, onion and garlic are tender. Transfer the capsicum, onion and garlic to a plate. Cook pumpkin for a further 15-20 minutes or until tender and lightly caramelised.
- Scoop out the pumpkin flesh. Add the baked vegetables, pumpkin, stock and almond milk to a blender and blend until smooth.
- While the pumpkin is baking, cook the chorizo in a pan until crispy. Set aside.
- Place the baguette slices on a baking tray, top with grated cheese and bake until golden and bubbly.
- Serve the soup topped with crispy chorizo and garnish with fresh rosemary.
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