Quick pumpkin and chicken soup
Loaded with delicious flavours, this simple recipe is an easy way to up the ante of your usual pumpkin soup. Give it a go this week for a speedy meal.
Serves
4
Prep
10m
Cooking
20m
Ingredients
- 100g pkt Provedore Chorizo Crumb
- 1 brown onion, coarsely chopped
- 1kg butternut pumpkin, peeled, seeded, coarsely chopped
- 420g can condensed cream of chicken soup
- 1/2 bunch coriander, leaves picked
Method
STEP 1
Spray a large saucepan with olive oil spray and heat over medium-high heat. Add the chorizo and cook, stirring, for 2-3 mins or until browned. Transfer to a bowl. Add the onion to the pan and cook, stirring, for 3 mins. Add the pumpkin and cook, stirring, for 2 mins or until lightly browned. Add the soup and 11/2 cups (375ml) water. Cover and bring to the boil. Reduce heat to low and simmer for 10-12 mins or until the pumpkin is tender. Cool slightly.
STEP 2
Coarsely chop 1/4 cup coriander. Use a stick blender to carefully blend soup until smooth. Stir in chopped coriander.
STEP 3
Sprinkle the soup with the chorizo and remaining coriander to serve.
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
