Spicy Squash Soup with Chorizo
Preparation
35
minutes
Servings
6
persons
Nutrition
423
calories
Ingredients
600 g butternut squash30 g ginger root 2 onions
3 tbsp. oil
2 tbsp. smoked paprika powder
300 ml white wine
400 ml chicken stock
4 chorizo sausages (Spanish paprika sausage)
200 g SUNSWEET prunes
30 g pumpkin seeds
2 sprigs of rosemary
3 tbsp. sour cream
Salt, pepper
Instructions
- Peel squash and ginger and dice finely. Dice the onions into large pieces. Heat oil in a pot, add squash, onions, paprika powder and ginger and sauté for 5 minutes. Deglaze with white wine and stock and boil at a medium heat for 15 minutes. Cut chorizo sausage into slices. Cut prunes into large pieces. Toast pumpkin seeds in a dry pan.
- Grind squash in a blender. Season with salt and pepper to taste, add prunes and keep hot. Fry chorizo slices in a dry pan for 5 minutes on each side at a medium heat. Chop rosemary and sprinkle onto the sausage.
- Pour soup into a bowl. Serve with sausage, sour cream and pumpkin seeds.
Tip: Optionally sprinkle some of the chorizo oil from the pan onto the soup.
Recipe Categories
Soup, Starters and Appetizers,
