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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.
