Serving Size: 4                                   Preparation time: 30 min.                       Cooking time: 20 min.

Pumpkin and chorizo soup Ingredients:

Chorizo                                        113g (1/4lb)
Pumpkin                                      450g(15oz)
Garlic                                          2 cloves
Toasted pumpkin seeds                some
Carrot                                         1
Onion                                          1 medium
Chickpeas                                    100g(1/2cup) drained and rinsed
Red bell pepper, seed removed      1/2
Vegetable bouillon cube                1
Water
Heavy Cream to garnish
Fresh Parsley to garnish

Pumpkin and chorizo soup Steps:

1. peel the pumpkin and remove the seeds.
2. cut the pumpkin, carrot, onion and bell pepper into 2x2cm pieces.
3. crush the garlic
4. place the pumpkin, carrot, garlic, onion, bell pepper and bouillon cube in a pan and add cold water to cover.
5. Simmer until cooked through to fork tender.
6. Chop the chorizo into cubes and saute until cooked through
7. Toast the left-over pumpkin seeds in a pan.
8. Puree the vegetables in the pan until smooth.
9. Add the chorizo and season the soup to taste.
10. Pour into soup bowls and top with toasted pumpkin seed, fresh parsely and a drop of heavy cream.