Pumpkin and chorizo soup

Pumpkin and chorizo soup

Hearty pumpkin soup made with the Philips hand blender. Prepare all your favorite recipes at the touch of a button.

Servings 4, Preparation time 30 min., Cooking time: 20 min.


  • 1/4 lb (113 g) chorizo
  • 15 oz (450 g) pumpkin
  • 2 cloves of garlic
  • Toasted pumpkin seeds
  • 1 carrot
  • 1 medium onion
  • 1/2 c (100 g) chickpeas (drained and rinsed)
  • 1/2 red bell pepper, seeds removed
  • 1 vegetable bouillon cube
  • Water
  • Heavy cream to garnish
  • Fresh parsley to garnish


  • 1. Peel the pumpkin and remove the seeds, set aside. Cut the pumpkin, carrot, onion and bell pepper into 2 x 2 cm (3/4 x 3/4 in) pieces.
  • 2. Crush the garlic.
  • 3. Place the pumpkin, carrot, garlic, onion, bell pepper and bouillon cube in a large soup pan and add cold water to cover.
  • 4. Simmer until cooked through to fork tender. Puree vegetables until smooth.
  • 5. Chop the chorizo into cubes and sauté until cooked through.
  • 6. Toast the pumpkin seeds in a pan.
  • 7. Add chorizo to the vegetable puree and season to taste.
  • 8. Pour into soup bowls and top with toasted pumpkin seed, fresh parsley and a drop of heavy cream.
Pumpkin and chorizo soup