PUMPKIN CHORIZO HALLOWEEN SOUP

Ingredients:

• 200g PROPERONI® Chorizo, sliced
• 2 garlic cloves 
• 1 large onion
• 500g sweet potatoes, peeled and diced
• 500g pumpkin, peeled and diced
• 1 litre chicken stock
• 1 bay leaf
• 500ml water
• Salt and pepper to taste
• Olive oil
• Pumpkin seeds, roasted
• Parmesan, grated, for garnish

Instructions:

1. Heat a tablespoon of olive oil in a large pot over medium heat. Add the sliced PROPERONI® Chorizo and cook until crispy and browned. Remove the chorizo from the pot and set aside.

2. In the same pot, add a diced onion and sauté until soft. Then, add minced garlic and cook for another minute until fragrant.

3. Add the diced sweet potatoes and pumpkin. Season with salt and pepper and stir to combine.

4. Pour in the chicken stock and water, and add the bay leaf. Bring to a simmer and let the mixture cook for about 45 minutes, or until the vegetables are soft and tender.

5. Meanwhile, roast the pumpkin seeds in a dry pan until they’re crispy and lightly browned. Set aside.

6. Once the vegetables are cooked, remove the bay leaf and blend the soup until smooth using a hand blender or in batches with a blender.

7. Serve the soup hot, topped with the crispy PROPERONI® Chorizo, grated Parmesan, and roasted pumpkin seeds.