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
- 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).
- 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.
- To the sauteed onion and garlic, add the diced vegetables, water and stock cube and stir well.
- 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.
- Take the pan off the heat. Using a stick blender, blitz until thick and smooth. Pour in the cream and stir through.
- 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.