Pumpkin and Chorizo Soup

This soup can easily made vegetarian by omitting the chorizo and replacing it with a little smoked paprika when adding the butternut squash.

Serves 4

1 – 2 butternut squash weighing 1,5 kg
250 g chorizo
3 cloves garlic
2 tins tomato cubes
1 tin black beans
2 vegetable stock cubes

Peel the butternut squash, remove the seeds and cut into cubes. Finely chop the shallots and garlic cloves. Remove the skin from the chorizo and cut into ½ cm cubes. Dissolve the stock cubes in 2 liters of boiling water.

Heat a pan with 3 tablespoons olive oil over medium heat and fry the chorizo for 2 minutes. Scoop out of the pan and drain on a piece of kitchen paper. Add the garlic to the chorizo oil and fry for 1 minute.

Sweat the shallots in the chorizo oil. Add the butternut and fry for 2 minutes. Add the tinned tomatoes and stock. Bring to the boil and simmer gently until the squash is tender.

Blend the soup with a stick blender until smooth and season with salt and pepper. Drain the beans and add to the soup to warm through. Spoon the soup into bowls, sprinkle over the chorizo and and drizzle with a little olive oil.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours

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