Vegan Chorizo Spiced Pumpkin Soup

This deliciously creamy soup has just the right amount of heat, guaranteed to soon become one of your favourites.

40 mins

Serves 4

You will need

750 g diced pumpkin (we use the small, round, orange flesh variety)

250g diced new potatoes

2 medium onions diced

2 large cloves of garlic, crushed

1 vegetable stock cube

5 heaped teaspoons of Herby Hog Spicy Chorizo Seasoning

1.2 litres of water

250 ml single cream

4 heaped tablespoons of natural, unsalted pumpkin seeds

3 tablespoons olive oil

Preparation

  1. In a large heavy based pan, sauté the onions and garlic in 2 tablespoons of the olive oil until soft (put 1 tablespoon of oil aside).
  2. In the meantime, put the remaining oil in a small shallow saucepan and heat gently. Add the pumpkin seeds and 1 teaspoon of the seasoning. Fry until the seeds are toasted in colour.
  3. To the sauteed onion and garlic, add the diced vegetables, water and stock cube and stir well.
  4. Add 4 heaped teaspoons of the seasoning, stir again and then simmer on a medium heat for 15-20 minutes or until the vegetables are cooked through.
  5. Take the pan off the heat. Using a stick blender, blitz until thick and smooth.  Pour in the cream and stir through.
  6. To serve, sprinkle with the toasted seasoned pumpkin seeds

Top Tips

Drizzle with a little chilli oil before serving

For a vegan option, substitute the single cream for 250ml coconut cream.

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