How to make amazing pumpkin soup with Curtis Stone – so easy!

Curtis' version of easy pumpkin soup is loaded with chorizo, paprika, cumin, red wine vinegar and cannellini beans. It will fast become a family favourite in your home. Full recipe taste.com.au/recipes/pumpkin-soup-chorizo-canne…. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more Curtis Stone recipes check out the full playlist youtube.com/playlist?list=PL8rYS6B-sVuKeKDdL3b3….

Pumpkin soup with chorizo and cannellini beans
20m prep 40m cook 4 servings

1 tbsp olive oil
1 chorizo (120g), from the deli, casing removed, finely diced
2 small brown onions, coarsely diced
900g Kent pumpkin, skin removed, seeded, cut into 2.5cm chunks
1 medium carrot, peeled, coarsely diced
3 cloves garlic, chopped
1 Hoyts Dried Bay Leaf
3/4 tsp Coles Brand Smoked Paprika
3/4 tsp Coles Brand Ground Cumin Seeds
1 tbsp Coles Brand Red Wine Vinegar
400g can Coles Brand Cannellini Beans, drained, rinsed
6 cups water
1/4 cup Coles Brand Thickened Cream
2 tbsp (40g) Freshlife pepitas (pumpkin seeds), toasted
Extra virgin olive oil, for drizzling
160g of Coles Bakery Stone Baked Light Rye Sourdough Vienna, sliced, to serve

Step 1: Heat a large, heavy-based saucepan over medium-high heat. Add the olive oil and chorizo and cook, stirring, for 2-3 mins, or until crisp on the outside. Using a slotted spoon, transfer the chorizo to a plate and set aside.
Step 2: Add the onions then pumpkin and carrot to the same pan and cook, stirring often, for 5 mins, or until the onions and pumpkin begin to soften. Add the garlic, bay leaf, smoked paprika and cumin and cook, stirring, for 5 mins, or until the pumpkin begins to caramelise.
Step 3: Add the vinegar and 1/4 cup of the beans. Cover with the water. Bring to a boil, then reduce the heat to medium-low, and simmer uncovered for 20-25 mins, or until the pumpkin is tender. Add the cream and bring back to a simmer. Remove from the heat and allow to cool. Discard the bay leaf.
Step 4: Working in batches, blend the soup in a blender until smooth. Pour batches back into the saucepan to reheat. Season with salt and freshly cracked black pepper.
Step 5: Ladle the soup into four bowls. Top with the remaining beans, cooked chorizo, and the pepitas. Drizzle with the extra virgin olive oil, and serve with the bread.

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