Chorizo Pumpkin Soup
5 cups chicken stock or broth
3 cups pumpkin puree
3/4 cup heavy cream
1 lb chorizo cooked and coarsely chopped
2 Tbsp oregano
1/2 tsp cumin
5 cloves of garlic, peeled and finely chopped
2 potatoes, peeled and diced into 1/2" cubes
1/2 cup cilantro, chopped
1/2 cup and 1/3 cup onion chopped
1 Tbsp oil
Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender.
Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.
Lena
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