Sweet potato soup with chorizo croutons recipe

• servings: 4 servings
• total time: 30 minutes

Ingredients

18 ⅕ gm olive oil

1 brown onion, coarsely chopped

600g Kent pumpkin, peeled, seeded, chopped

1 gold sweet potato, peeled, chopped

1l chicken stock

2 Mild Chorizo Salami, chopped

185ml thickened cream

40.00 ml pepitas (pumpkin seeds), toasted

82 ½ ml coriander sprigs

Directions

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 2 mins or until onion softens. Add the pumpkin, sweet potato and stock. Bring to the boil. Reduce heat to medium and cook, stirring occasionally, for 20 mins or until the pumpkin is tender. Set aside to cool slightly.

Meanwhile, heat a frying pan over high heat. Add chorizo. Cook, stirring, for 5 mins or until golden brown. Transfer to a plate lined with paper towel.

Use a stick blender to blend the pumpkin mixture in the saucepan until smooth. Add 1/2 cup (125ml) of the cream and stir to combine. Season.

Divide the soup among serving bowls. Drizzle with the remaining cream. Sprinkle with the chorizo, pumpkin seeds and coriander. Season. Serve with the bread.

Nutrition

• Calories: 521.26
• Total Fat: 41 g
• Saturated Fat: 18 g
• Sodium: 1284 mg
• Total Carbohydrate: 14 g
• Total Sugars: 9 g
• Protein: 22 g