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Spanish Pumpkin Chorizo Soup
• 1kg kent pumpkin, peeled,
cut into 3cm pieces
• 1 red capsicum, chopped
• 2 tbsps olive oil
• 1 chorizo, finely chopped
• 2 tsps Gregg’s smoked paprika
• 1 small onion, finely chopped
• 2 cloves garlic, crushed
• 1L (4 cups) Campbell’s Real Stock Chicken
Preheat oven to 220°C (200°C fan forced).
Combine pumpkin, capsicum and half the oil on an oven tray lined with baking
paper. Toss to coat. Season with salt and pepper.
3. Cook in oven for about 20 to 25 minutes, or until golden brown and tender.
4. Heat remaining oil in a large saucepan over a high heat. Add chorizo. Cook, stirring
occasionally, until brown. Using a slotted spoon, remove from pan.
5. Add onion and garlic to same pan. Cook, stirring occasionally, for about 3 to 4 minutes,
or until soft. Add paprika. Cook, stirring for 1 minute. Add Campbell’s Real Stock
Chicken and pumpkin, capsicum mixture. Bring to boil. Simmer, uncovered, for about
10 minutes, or until all ingredients have softened. Remove from heat. Cool slightly.
6. Using a stick blender, blend until smooth. Season with salt and pepper.
7. Spoon among bowls. Top with chorizo.
Olive Oil 500ml
Try our New just-for-me
Real Stock 1L
Limited to 6 assorted
Dive into NEW Peanut
YU UT BU
Dunx Peanut Butter
Limited to 12 assorted