Spring is most definitely on the way now, despite my being lucky enough to squeeze in a crazy ski trip last weekend.
It may have involved some shenanigans that resulted in injury. I'm all better now and still maintain that I'm not too old for adventures!
The children and I have been enjoying spotting each new bud and blossom in our garden. Even the weeds bring my dude great joy - they are sunshine yellow after all!
Still, we've had some unexpectedly chilly days lately, so I'm making the most of the opportunity for more soups.
I had pumpkin, and a surfeit of chorizos*. I also wanted to use the Thermomix to cook this meal - feeling far to lazy to bother cooking my usual Pumpkin Soup recipe on the stove...
So, here's my experimental Roast Pumpkin & Chorizo soup. It turned out surprisingly yummy, if I do say so myself! It's a hearty, sweet, chunky soup. I'll try to improve my recipe layout for you later, but for now, here it is to enjoy!
1/2 Butternut Pumpkin - remove seeds
1 Sweet Potato
knob of butter
500 ml Chicken Stock
Maple Syrup - splash
Preheat oven 220
Roughly chop pumpkin into quarters (you can leave it whole, but this quarters makes it quicker)
Cut sweet potato into large rough chunks
Drizzle with olive oil
Roast in oven approx 20 min until soft and starting to brown.
Place onion & chorizo in Thermomix: Chop 5 sec, speed 5
Cook 2 Min / Varoma / reverse speed soft with butter
Repeat until you are happy it's cooked through / starting to caramelise - 1 repeated 3 times.
Scoop out the flesh of the roasted pumpkin & sweet potato.
Add to Thermomix
Add 500 ml chicken stock.
Add a splash of maple syrup. Because Maple Syrup is always good right?
Blend for 30 seconds, starting at speed 1 progressing to speed 3 to blend carefully (due to the chunks of veg, and the amount of liquid)
Repeat until you are happy with the consistency, gradually increasing the speed.
Check your soup and see if you like the chunkiness of it - this is for a hearty, chunky recipe.
If you prefer a smoother soup, add a little more stock, milk or even cream!
Add it gradually so that you are blending safely and so that you can check as you go.
If you use boiling water to make your stock, you won't need to re-heat much, but you'll need to take even more care with blending.
If you used cold water (like me) you will want to bring your soup back up to the heat.
I cooked it for 10 min more at 95 degrees, reverse speed slow
Serve with a dash of yoghurt or sour cream.
**For a stove top recipe, dice the chorizo into neat little cubes, fry them, starting with a cold pan to allow them to render their tasty fat for the soup, then remove half. Leave half of the chunks to cook and flavour the soup. Add the remaining half after the blending process to add texture.
* I hate online shopping. But occasionally I use it so that we can get food into the house without my having to go get it. In an online shopping fail, I managed to order 2 kg of Chorizo. I blame Woolworths. That may or may not be fair. Luckily we like it and it freezes well. I have a couple of great recipes incorporating Chorizo, which I'll share soon. 2 kg is really quite a lot - I'd love any of your favourite chorizo recipes!