Saturday, 20 September 2014

It's oh so quiet here ... Pumpkin Soup with Chorizo

I don't have to tell, you very easily recognise it yourself. It's almost two weeks ago I have posted something here. Yes, it's indeed oh so quiet here. There could be various reasons for this, but I try not to bore you with that. However, it could become even quieter around here ...

Are you shocked?

Well, it's a bit hard to think with an empty stomach. Have something to eat first. Why not have a pumpkin soup with chorizo. After all it's the season for it. For chorizo? Eh, why, chorizo is always in season and you never should put it away too far.
Now's the time for squashes and pumpkins. Well, there are 7 pumpkins on my table or at least parts of them.
So, why not have a soup - with pumpkin and chorizo ...

... I'm going to tell you also, what other ingredients you have to put in ...

Olive oil
300 g chorizo, kind of cubed
1 carrot, roughly chopped
300 g potatoes, roughly chopped
1 kg butternut squash, roughly chopped
4 cloves of garlic, roughly chopped
100 g cherry tomatoes, quartered or halved
200 g goat's cream cheese
1-1,5 l water
2 tsp. spicy paprika powder
Splash of sherry vinegar
50 g dried tomatoes, roughly chopped
1 tsp. fennel seeds, crushed
1 tsp. cumin
Salt and pepper

Let me try to tell you, how to put the soup together ... phew! Luckily I wrote things done a bit more detailed than usual.
First of all, fry the pieces of chorizo in a bit of olive oil. Put the fried chorizo aside into a separate bowl.
Having all those lovely juices from the frying of the chorizo in the pan, make things even lovelier by adding the garlic, crushed fennel seeds and the cumin to the pan.
Then toss in the carrot, potatoes and squash. Let things work a bit in the pan to soften the vegetables.
After that, it's time to add the paprika powder, the dried tomatoes and the water. Bring it to the boil and let everything simmer for quite a while until everything got even softer. Half an hour and even more will do. If you have the feeling, you need more water, add it.
Having reached this state, it's time to blitz the content of the pan together with the goat's cheese.
Afterwards, it can all go back to the pan. Then the chorizo returns to the pan, followed by the fresh cherry tomatoes. Heat everything up to eating temperature, adjust the seasoning with some salt and pepper and a splash of sherry vinegar. Ready for eating ...

At this point I got a visitor, who didn't came for a meal, just to talk about a few things. So I left the soup on low heat ...

... so what?

Yes, the soup lost a lot of liquid and it looked rather like pumpkin mash or the kind of food you would feed to your baby (not that I know very much about these matters).

Let me call it pumpkin soup concentrate. You can add litres upon litres of water to make the soup for a while. So, if you have unexpected visitors ... the kind that are out for food ... here you go.

Are you shocked?

What for? I don't know what this is all about. Did I say I wanted to shut up shop? I don't think so. Nevertheless, the future is uncertain ...

So, watch out for any news regarding Cooking Around the World ...


  1. It looks very tasty to me, and perfect for Halloween :) Hope you don't shut up shop ... I'd miss you and your scrummy blogposts ! xxx

    1. I couldn't survive shutting up shop ... I'd really miss something in my life.

    2. Don't you dare shutting down the shop, or we'll come and get you. Soup concentrate looks good, and nothing like baby food (at least I don't know babies eating chorizo, garlic and goat's cheese dishes). ;)

    3. It should be obvious by now, I am not shutting down, but am just moving, although I am tempted now to see what really happens, if I do it. :-) Well, something else. I don't know why babies don't eat chorizo, garlic and goat's cheese.

  2. Woww very nice guys
    Guys please come to my site all for recipes indonesia


Why not leave a comment!? I love to receive messages.