Roast pumpkin & chilli soup with chorizo

This delicious winter warmer was born of a glut of pumpkin over the Halloween period. I could tell that the boyfriend was sceptical after I mentioned a ‘healthy pumpkin soup’ was on the menu. There was even a hint of surprise as he complimented me on just how delicious it was. Try it!


1 large pumpkin, de-seeded and slow roasted in the over (skin on)

2 large onions

2 medium potatoes

3 carrots

Dried chillis

Pinch of cumin and mixed spice

Chorizo sausage



This recipe couldn’t be simpler. ┬áSimply slow roast the pumpkin until soft and the skin peels off. Boil the chopped potatoes and carrots until soft, retaining the water you have boiled them in.

Fry off the chopped onions and along with other vegetables to a blender and pulse. Pop the chilli and cumin into the pan you have used for the onions and fried gently for a few minutes.

Add the pulsed vegetables and spices back into the pan. Stir and add water as required to achieve your preferred consistency.

The pumpkin soup on its own is lovely but I like to mix up the texture with a little fried chorizo. Simply dice the chorizo and fry off until a little crispy. Spoon onto the soup, along with the chorizo oil which is released during cooking, to make a crunchy and tasty garnish.


Categories: Savoury, Seasonal