Roasted Butternut and Chorizo Soup

, from Issue #19. April, 2016
Photography by Vanessa Wu.
Roasted Butternut and Chorizo Soup

Serves: 4-6


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


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.