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Roasted pumpkin soup with piment d’espelette, smoked almonds and chorizo crisps

November 3, 2012

Autumn has finally arrived on the Côte d’Azur, and what better seasonal food can there be than pumpkin soup!

People quite often find pumpkin quite boring and bland, but with the right seasoning and especially something spicy,(and of course with a touch of cream) it really gets so tasty!
I roast my pumpkin as I find it really enhances the flavour, but you can also fry it along with the onion and spices.

Here’s the recipe: (for 4 persons)

1 kg peeled, deseeded pumpkin
1 large onion, finely chopped
1 teaspoon piment d’espelette
1 teaspoon good quality curry powder
1 litre chicken stock
A touch of cream
Spicy chorizo sausage, finely sliced
Crème fraiche for serving
Smoked almonds for serving

Here’s how you do it:

1.Preheat oven to 190 degrees

2.Chop pumpkin into quite chunky pieces then put them on a baking tray and drizzle with some olive oil. Add a generous amount of salt and pepper.

3.Bake for about 20 minutes until the pumpkin is tender and cooked through without getting burned. When the pumpkin is done, leave to cool.

4.Chop the onion and fry in a casserole with olive oil. Add the curry powder, the piment d’espelette and let it all brown. Add the roasted pumpkin and let it all fry for a few minutes. Add the chicken stock and bring to the boil. Reduce heat and simmer for about 10 minutes. Add the cream then get that smooth texture by purée it with a hand blender. Season with extra salt if necessary.

5.Slice the chorizo and roast it in the oven for 4-5 minutes on baking paper until they get crispy.

6. Serve the soup in small glasses or bowls then drizzle the crème fraiche, smoked chopped almonds and the roasted chorizo

Bon Appétit!

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