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.

4

10m

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.