Pumpkin & Chorizo Soup

Serves 4 – An Autumn soup full of flavour

Endorsed by Clean & Lean by Emma Wilson Fitness

Ingredients:

2 TBSP coconut oil

1 small onion finely chopped

4 cups diced pumpkin

1 garlic clove, minced

1 TBSP grated ginger

1/3 TSP garam masala

½ TSP cumin

½ TSP paprika

1L chicken or vegetable stock

70g Chorizo sausage

Double cream

Fresh watercress

Himalayan pink salt

Black pepper

 

Method:

Preheat the oven to 175’C (fan assisted)

Cut the pumpkin into 1cm cubes (having peeled and deseeded the pumpkin)

Place on a baking tray with 1 TBSP coconut oil and bake for 20-25 minutes

Heat 1 TBSP coconut oil on a medium heat.  Fry the onion and garlic until soft.

Add the cumin, ginger, garam masala, paprika, salt & pepper to the pan and fry for 4 minutes on a medium to low heat.

Add the roasted pumpkin & stock and simmer for 5 minutes.  Blend until smooth.

Remove the skin from the chorizo sausage, finely dice and fry on a medium heat in a dry non stick pan for 5 minutes until cooked through and crispy.

Ladle the soup into bowls, add a swirl of double cream, fried chorizo, watercress and serve.