Roasted Butternut and Chorizo Soup
Photography by Vanessa Wu.
Serves: 4-6
INGREDIENTS
Butternut
1½ kilograms butternut pumpkin, peeled
2 tablespoons olive oil
knob of butter
1 teaspoon each ground ginger and allspice
½ teaspoon chilli flakes
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 tablespoon finely chopped rosemary
sea salt and freshly ground pepper
Soup base
2 tablespoons olive oil
2 dried chorizo, diced
1 onion, sliced
1 carrot, diced
2 stalks celery, sliced
2 cloves garlic, crushed
½ teaspoon cinnamon
2 tablespoons tomato paste
6 cups chicken or beef stock
1 x 400 gram tin cooked red kidney beans, rinsed and drained
To finish
sour cream
paprika
METHOD
Preheat the oven to 180°C.
Butternut: Dice the pumpkin and combine with all the other ingredients in a large baking dish. Roast turning occasionally until tender and caramelised in places.
Soup base: Heat the oil in a large saucepan and fry the chorizo, onion, carrot, celery, garlic and cinnamon until the onion is tender. Stir in the tomato paste and stock then the roasted pumpkin and kidney beans. Season and simmer for 30 minutes. Purée 1 cup of the soup in a food processor and tip back into the saucepan. Re-heat if necessary.
To serve: Ladle the soup into warm bowls and top with a dollop of sour cream and a pinch of paprika. Serve with grilled bread spread with a firm ricotta and topped with roasted red capsicum, thinly sliced zucchini sautéed with herbs and garlic or slow roasted tomatoes.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!