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Princess and The Bear

Pumpkin Soup with Chorizo Chips

Pumpkin Soup with Chorizo Chips
Recipe Date:
December 6, 2021
Cook Time:
Imperial (US)
  • 1 Whole pumpkin or butternut squash, approximately 4 pounds
  • 2 Chopped onions (or leeks)
  • 2 Chopped carrots
  • 2 Celery stalks
  • 2 Fennel bulbs
  • 2 Quarts chicken stock
  • 4 tbsps Olive oil to sauté vegetables
  • 1/2 cup Dry white wine (or 4 Tbsp apple cider vinegar)
  • Sea salt to taste
  • Fresh ground black pepper to taste
  • 1/4 tsp Fresh grated nutmeg
  • 12 Thin slices of dried chorizo
  • 4 tbsps Honey mixed with 1 Tbsp chili powder
  • Fennel seeds, flower or oregano
  • Seeds from pumpkin or squash

Cut the pumpkin apart and deseed. Save the seeds. Cut pumpkin in quarters and roast at 350° until soft. Scrape the flesh from the skin.  Cover and set aside.

After the pumpkin is cooked turn the oven to 200°.  Place the chorizo slices on a baking sheet lined with parchment paper.  Cover with another sheet of parchment paper and bake for 8 minutes.  Turn the oven off and leave the chorizo in the oven for 1 hour to dry and crisp.

Sauté the chopped onion, carrots, celery, and fennel in olive oil over medium high heat. Stir the mixture often until it softens, but do not brown (you want bright colors). Add wine or vinegar. This should make the mixture steam. Cook until the liquid is mostly evaporated.

Add the warm stock and cooked pumpkin. Mix and cook until everything is soft enough to purée in a blender or in the pan with a hand blender.  Add stock as needed to blend smoothly.  Work in small batches if using a conventional blender.

When smooth, add salt, pepper and nutmeg and 2 T butter. Warm thoroughly, then ladle into warm bowls.  Garnish with a drizzle of the honey mixture, roasted seeds, chorizo chips and the fennel or oregano.

For roasted seeds: After cleaning, dry for 20-30 minutes. Fry the seeds in 2 T hot olive oil until they pop. Salt lightly. Add ground fennel seeds, or blossoms from wild fennel, or a pinch of dried oregano.