Pumpkin Soup With Chorizo And Kidney Beans Cannellini Recipe


Curtis Stones delicious pumpkin soup with chorizo and kidney beans cannellini is a great way to stay warm in the colder months.

The ingredient of Pumpkin Soup With Chorizo And Kidney Beans Cannellini Recipe

  • 1 tablespoon olive oil
  • 1 chorizo 120g from the deli casing removed cut into small dice
  • 2 small brown onions roughly diced
  • 900g kent pumpkin skin removed seeded cut in pieces of 2 5 cm
  • 1 medium carrot peeled and coarsely diced
  • 3 cloves of garlic chopped
  • 1 hoyts dried bay leaves
  • 3 4 teaspoon coles brand smoked paprika
  • 3 4 teaspoon coles brand ground cumin seeds
  • 1 tablespoon coles brand red wine vinegar
  • 400g can coles brand of beans cannellini drained rinsed
  • 6 cups water
  • 1 4 cup coles brand thickened cream
  • 2 tablespoons 40 g freshlife pepitas pumpkin seeds toasted
  • extra virgin olive oil for drizzling
  • 160g coles bakery stone baked light rye sourdough vienna sliced serve

The Instruction of pumpkin soup with chorizo and kidney beans cannellini recipe

  • heat a large heavy based saucepan over medium high heat add the olive oil and chorizo and cook stirring for 2 to 3 minutes or until crisp on the outside using a slotted spoon transfer the chorizo to a plate and set aside
  • add the onions and pumpkin and carrot to the same pan and cook stirring often for 5 minutes or until onions and squash begin to soften add the garlic bay leaves smoked paprika and cumin and cook stirring for 5 minutes or until the squash begins to caramelize
  • add the vinegar and 1 4 cup of beans cover with the water bring to a boil then reduce the heat to medium low and simmer uncovered for 20 to 25 minutes or until the pumpkin is tender add the cream and bring back to the boil remove from heat and let cool discard the bay leaf
  • working in batches blend the soup in a blender until smooth pour in batches in the pan to heat up season with salt and freshly ground black pepper
  • ladle the soup into four bowls garnish with the rest of the beans cooked chorizo and pepitas drizzle with extra virgin olive oil and serve with the bread

Nutritions of Pumpkin Soup With Chorizo And Kidney Beans Cannellini Recipe

fatContent: 586 984 calories
saturatedFatContent: 27 3 grams fat
carbohydrateContent: 8 4 grams saturated fat
sugarContent: 63 7 grams carbohydrates
fibreContent: 10 7 grams sugar
proteinContent: n a
cholesterolContent: 24 6 grams protein
sodiumContent: 37 milligrams cholesterol

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