By Mark Hix
Every year we see more and more varieties of pumpkin and squash in the shops, and they make such delicious, hearty soups. This is a nice chunky fireside soup that's almost a stew, with a little bit of its own heat. Cooking chorizo is best for this, not the slicing variety which is drier and hence tougher when cooked.
1 large onion, peeled and finely chopped
1 clove of garlic, peeled and crushed
1tsp fresh thyme leaves
120g cooking chorizo, cut into 1cm chunks, or slices
2tbsp olive oil
1.5 litres hot vegetable or chicken stock
500-600g peeled weight of firm fleshed pumpkin, or squash, cut into 11/2-2cm chunks
Salt and freshly ground black pepper
1tbsp chopped parsley
Gently cook the onion, garlic, thyme and chorizo in the olive oil in a covered pan for 3-4 minutes, stirring every so often, without colouring. Add the flour and mix well then slowly stir in the hot vegetable stock, a little at a time to avoid lumps forming. Season and simmer for 30 minutes. Add the pumpkin and continue cooking for 15 minutes or so.
Blend a ladleful of the soup, including bits of pumpkin and chorizo, in a blender until smooth then return to the pan with the parsley. Simmer for a few more minutes and serve.Reuse content