- High in protein
- High in dietary fibre
- No added sugar
- Seafood free
- Shellfish free
- Sesame free
- Peanut free
- Nut free
- Egg free
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.
- Serves4
- Cook time20 minutes
- Prep time10 minutes
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
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.
Nutrition Information
Per Serve
Energy: 966kJ/231 Cals (11%)
Protein: 13g (26%)
Fat: 9g (13%)
Sat fat: 3g (13%)
Carb: 22g (7%)
Sugar: 14g (16%)
Fibre: 5g (17%)
Sodium: 844mg (42%)
Quick pumpkin and chicken soup
- Serves4
- Cook time20 minutes
- Prep time10 minutes
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
Description
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.
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.