Tag Archives: Halloween

Pumpkin and Chorizo soup

Because it’s Halloween today and it’s a tradition to eat pumpkin at this time of the year, I was looking for inspiration when I saw this gorgeous recipe in Closet Cooking. I discovered this blog recently and it’s a treasure trove of fantastic recipes, packed with flavours and colours. The guy who writes the blog, Kevin, loves Mexican food and it shows! He has a knack for layering Mexican flavours with an American twist. This soup is no exception but I had to tone it down for my 7 years old so I didn’t add the black beans and the chipotle chillis. It was still an absolute hit for the tastebuds and I will definitely do it again.

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Source: Closet cooking

Ingredients

1 can (425g) pumpkin purée
1 medium onion, peeled and quartered
2 garlic cloves
50g Chorizo sausage (I remove the skin)
1/2 tsp ground cumin
A pinch of cinnamon
500g stock (chicken or vegetable, I used my own homemade veg stock from My way of cooking)
A can of tomatoes (I used a handful of cherry tomatoes as that’s all I had)
A handful of fresh coriander
1/2 lime
Salt and pepper to taste

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Method

  1. Place the onion, garlic, Chorizo, cumin, cinnamon and 1 tbsp olive oil in the TM bowl.
  2. Chop 3 sec/speed 5.PumpkinSoup_002
  3. Sweat for 4 min/100C/speed 1.
  4. Add the pumpking purée, tomatoes and stock and cook for 10 min/100C/speed 1.
  5. Add the coriander and blend 1 min/speed 10 (if you like your soup chunky, you can take out a couple of laddle of the soup, blend and add the laddles back in).PumpkinSoup_003
  6. Taste and adjust seasoning. Serve with a wedge of lime and fresh coriander.

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Pumpkin and orange velouté

Almost Halloween and the orange colour is almost everywhere, including in our plates lately. The pumpkin season is not so long so let’s make the most of it. It’s a good source of beta carotene (vitamin A), which is great for the skin and hair, so what can be healthier than this fabulously orange soup? Also a great way to use some of my basil herb oil

Source: Woman & Home magazine, Autumn 2012

Ingredients

20g Olive oil
1 onion, peeled and cut in quarters
300g pumpkin, peeled and cut in chunks
100g sweet potatoes, peeled and cut in chunks
zest and juice of 1 orange
1 garlic clove
1 tsp ground coriander
400g vegetable stock
A few sprig of coriander, drops of cream and basil oil to garnish

Method

  1.  Put the oil, onion and garlic in the TM bowl and chop 3 sec/speed 5.
  2. Sauté 3min/100C/speed 1.
  3. Add the sweet potatoes and pumpkin and chop 3 sec/speed 5.
  4. Add the stock, orange juice and zest and ground coriander and cook for 17 min/100C/speed 1.
  5. Blitz for 1 min/speed 10. Add more water if it’s too thick until you reach the right consistency.
  6. Garnish with the cream, coriander leaves, basil oil if using and correct seasoning.