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Curtis Stone’s Pumpkin Soup with Chorizo & Cannellini Beans

Home  >  Inspire & Create  >  Winter Warmers  >  Curtis Stone’s Pumpkin Soup with Chorizo & Cannellini Beans


Curtis Stone’s Pumpkin Soup with Chorizo & Cannellini Beans


20 mins


45 mins





Choc-Strawberry Bread & Butter Pudding Cake


  • 1 tbs olive oil
  • 1 chorizo sausage, casing removed, finely chopped
  • 2 small brown onions, coarsely chopped
  • 900g Kent pumpkin, seeded, peeled, cut into 2.5cm pieces
  • 1 carrot, peeled, coarsely chopped
  • 3 garlic cloves, finely chopped
  • 1 dried bay leaf
  • 3/4 tsp smoked paprika
  • 3/4 tsp ground cumin
  • 1 tbs red wine vinegar
  • 400g can cannellini beans, rinsed, drained
  • 1/3 cup (80ml) thickened cream
  • 2 tbs pepitas (pumpkin seeds), toasted
  • Extra virgin olive oil, to serve
  • 1 tbs rosemary leaves
  • Coles Bakery Stone Baked by Laurent Light Rye Sourdough Vienna* bread, sliced, to serve


  1. Heat olive oil in a large heavy-based saucepan over medium-high heat. Add the chorizo and cook, stirring, for 2-3 mins or until crisp. Use a slotted spoon to transfer the chorizo to a plate.
  2. Add the onion, pumpkin and carrot to the pan and cook, stirring often, for 5 mins or until the onion and pumpkin soften. Add the garlic, bay leaf, paprika and cumin and cook, stirring, for 5 mins or until the pumpkin begins to caramelise.
  3. Add vinegar, ¼ cup of the beans and 6 cups (1.5L) water to the pan. Bring to the boil, then reduce heat to medium-low. Simmer, uncovered, for 20-25 mins or until pumpkin is tender. Add 1/4 cup (60ml) of the cream and return to a simmer. Set aside to cool slightly. Discard bay leaf.
  4. Use a stick blender to carefully blend the soup until smooth. Place over medium heat and stir until heated through. Season with salt and pepper.
  5. Divide soup among bowls. Top with chorizo, remaining beans and pepitas. Drizzle with extra virgin olive oil and remaining cream and gently marble. Sprinkle with rosemary. Serve with bread.