Don’t know what to do with your pumpkins after fall festivities? Make pumpkin soup!
I don’t like eating pumpkin that much, but this soup is so delicious that it is now my go-to comforting recipe for cold weather! Scroll down to the recipe.
Ingredients
- 1-1,5 kg sugar pumpkins
- 1 tbsp melted butter (I use melted ghee)
- 0,8 – 1 l beef or chicken bone broth (depends on the size of the pumpkins)
- 200 g chorizo, diced
- 1 bell pepper, diced
- 1 small white onion, diced
- 2 garlic cloves, minced
- juice of 1/2 lime
- 1 tsp salt
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp sweet paprika
- ¼ tsp dried oregano
- ⅛ tsp cayenne pepper
for garnish
- cilantro
- sliced green onions
- sour cream
Instructions
Preheat oven to 200 degrees С.
Cut the sugar pumpkins in half, remove the stem and spoon out the seeds. Brush the inside and outside with ghee and sprinkle with salt. Place the hollow side down on the baking sheet with foil and place in the oven to bake for 40-45 minutes, until the skin is browned and the pumpkin is fork tender.
While the pumpkins roast, place a large dutch oven over medium heat. Add chorizo and break into small pieces until browned and no pink remains, then add onions and peppers, sprinkle with a pinch of salt and cook for about 10 minutes, until peppers are browned and onions are translucent. Add garlic and cook for another 2 minutes. Use a slotted spoon to remove the ingredients and set aside.
When the pumpkin is done roasting, scoop the pumpkin away from the skin and add it to the dutch oven. Then add the bone broth along with lime and all the spices then use an immersion blender to blend the pumpkin until completely smooth. Taste to see if it needs any salt then let the soup come to a low boil for 10 minutes.
Lastly, add the chorizo and peppers back to the soup and cook for another 5 minutes to heat the chorizo through.
Top soup with cilantro, green onions and add some sour cream before serving!
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