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Smoky Roast Pumpkin Soup with Cheesy Chorizo Toast

Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course dinner, lunch
Cuisine Mediterranean
Servings 4

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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