My favourite soup of all time35

Posted on June 27, 2008 by ChristieDinner Time, Gluten Free


[Pumpkin, chorizo and chickpea soup]

It’s been cold and windy in Sydney this week and although the sun has been shining it’s definitely still soup weather. There’s something magical about a bowl of soup on a cold day, it warms you up, clears your sinuses and gives you a satisfied fuzzy feeling all over.

This soup is my absolute favourite; it has big flavours and wonderful contrasting textures. The silky pumpkin, smoky chorizo and sweet paprika combine together to create a truly luxurious flavour. While the chickpeas add a hearty chunkiness and smooth, almost creamy, nutty taste.

A quick squeeze of lime at the table and a drizzle of grassy extra virgin olive oil is all it needs to make your taste buds sing at lunch or dinner time. Beat the chill and warm up with a bowl tonight.

Have a great weekend!

Happy cooking, Christie

Pumpkin, chorizo and chickpea soup
serves 4

1kg Japanese pumpkin* (whole weight)
2 tablespoons olive oil
1 medium brown onion, diced
2 garlic cloves, finely sliced
1 tablespoon sweet Hungarian paprika
2 small Spanish chorizo sausages, sliced into rounds
1 litre chicken stock or water
400g can chickpeas, drained and rinsed
sea salt and black pepper
lime and olive oil to garnish

Peel, de-seed and chop the pumpkin into large chunks about 3cm big.

Heat the olive oil in a large pot over medium heat. Add the onion and sweat for 5 mins until translucent. Add the garlic and cook for 1 minute until it is fragrant and the onion is just starting to brown at the edges.

Remove the pot from the heat and and leave for 1 minute. Then add the paprika and stir to combine thoroughly. It’s very important to take the pot off the heat because the paprika will taste very bitter if allowed to dry out over high heat.

Add the chorizo and stir to coat in the onion mixture then return to the heat with a splash of water. Cook for 2 minutes or until the chorizo begins to crisp, then add the pumpkin and stock or water. Bring to the boil, then turn the heat down and simmer for 15 minutes until the pumpkin is tender.

Transfer half the soup to a blender, allow to cool slightly** and then blend until smooth. Return the soup to the pot, add the chickpeas and simmer until heated through.

Taste and season. Then drizzle with olive oil and serve with lime wedges

*Jap pumpkin is also known as Kent. Any variety of pumpkin can be substituted.
**It’s important to allow the mixture to cool slightly before whizzing in the blender because too much steam inside the jug will cause the lid to pop off and your kitchen to turn orange! Trust me, I’ve done this before and then had little spots of pumpkin soup in every nook and cranny of my kitchen. I was very unimpressed with myself!

  • http://noblepig.com/ noble pig

    This sounds absolutely fabulous! Pumpkin and chickpeas, my favorite!

  • http://www.morningcopy.com.au Dillon

    2nd-ed! That is hands down the best soup out.

  • http://blog.lemonpi.net Y

    Mmm.. that could easily be my favourite soup too. Anything with chorizo and chickpeas!

  • http://asoutherngrace.blogspot.com grace

    i can see why this is your favorite–comfort food all the way! even though the heat and humidity are nasty here, i’m craving a bowl myself.

    meanwhile, i can’t seem to wrap my head around the fact that it’s winter there. i think i need to plan a trip and witness it myself. :)

  • http://closetcooking.blogspot.com/ Kevin

    That soup does sound tasty. Sweet from the pumpkin adn full of flavour from the sausage.

  • http://www.fearlesskitchen.com Fearless Kitchen

    This looks really interesting. It’s a combination I haven’t seen before, but since we both really like chorizo and chickpeas we’ll certainly give it a try in the fall!

  • http://www.kalofagas.blogspot.com Peter

    Pity it’s so hot outside, otherwise I’d be allover this soup. Chorizo is the super ingredient.

  • http://www.figandcherry.com Christie

    Hi Noble Pig,
    They’re a match made in heaven aren’t they?

    Hi Dillon,
    I could tell you were enjoying it! Thanks for confirming it ;)

    Hi Y,
    Agreed – chorizo is such a fab ingredient.

    Hi Grace,
    Yep, it’s Winter in the Southern hemisphere – but it’s that cold really. 20C today! Hurray for Oz!

    Hi Kevin,
    You’re right, the sausage gives it the best flavour, nice and smoky.

    Hi Fearless Kitchen,
    Don’t forget to bookmark it so you don’t miss out in a few months!

    Hi Peter,
    Pity?! I wish it was Summer. Eat a mango for me please!

  • http://www.hungryandfrozen.blogspot.com Laura @ Hungry and Frozen

    Christie, I’m in the right hemisphere for this kind of food! :) and it looks absolutely perfect. What a great combination, reminds me of a similar recipe that I love.

  • http://findingladolcevita.blogspot.com Maryann

    Love your recipe! What a wonderful soup!

  • http://foodwineartdesign.wordpress.com Colleen

    Christie this looks GORGEOUS! I love these flavors and can’t wait to make this!

  • http://www.freshjams.com.au jmez

    Yum! I think I like the look of this more than the cake!! ;-)

  • http://thesecondpancake.typepad.com Tim

    That looks really good Christie :)

  • http://www.figandcherry.com Christie

    Hi Laura,
    It’s warmed up a bit now, hasn’t it? But still cool enough to enjoy this!

    Hi Maryann,
    Thank you!

    Hi Colleen,
    Wow, thanks – let me know how it turns out for you.

    Hi Jmez,
    A savoury boy, hey? There’s none left I’m afraid!

    Hi Tim,
    Thanks!

  • http://www.flour-arrangements.com/ Sophie

    Wow! This sounds really delicious. It never occurred to me to combine these flavors, but I can taste them already – tastes delicious :D. This is a very cool recipe…I’ll definitely put it to use on a cold winter day in Boston!

  • http://www.figandcherry.com Christie

    Hi Sophie,
    Thanks! I bet it gets a little chilly in Boston! This will certainly warm you up (in a few months).

  • http://profiles.aim.com/chiff0nade chiffOnade

    The combination of ingredients did NOT appeal to me at first. That’s because I am a PROFESSIONAL CHEF who graduated from Peter Kump’s Culinary School in Brooklyn, NY.

    But I am keeping an open mind and will give it a try.

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  • http://80breakfasts.blogspot.com joey

    This sounds like a soup after my own heart (and tummy)…I love every single element!

  • http://www.foodandwineblog.com Michael Mohammadi

    Holy cow, Pumpkin…and Chorizo? This looks like a seriously delicious bowl of soup. Well done :)

  • http://www.figandcherry.com Christie

    Hi Joey,
    Thanks very much – hope you make it for your tummy soon ;)

    Hi Michael,
    It really is delicious! Thanks for stopping by!

  • http://www.steamykitchen.com steamykitchen

    today was considered cold here in florida! it was raining and i think outside temp got down to 82F.

    ;-)

    but i’m bookmarking this to make for our winters!

  • http://www.figandcherry.com Christie

    Hi Jaden / SteamyKitchen,
    Thanks so much for dropping by – I love your blog!!
    I hope you enjoy this soup when winter rolls around ;)

  • http://whiteonricecouple.com White On Rice Couple

    I just love soup, all day long and all year long! This is definitely something I will be making all the time!

  • http://www.figandcherry.com Christie

    Hi White On Rice Couple,
    I hope you like it! I’m a little star struck that you’ll be making this recipe due to your recent TV show tapings…

  • fran

    Do you really put the chorizo in the blender as well???

  • http://www.figandcherry.com Christie

    Hi Fran,

    I’m so glad you asked! Yes, the chorizo certainly does go in the blender. By that stage in the recipe it has softened a little and then when half of it gets processed into the soup it lends a beautiful smoky flavour to the whole dish. Yum!

  • Axion

    You might want to make a point of saying Spanish Chorizo. Mexican Chorizo is something entirely different, that wouldnt work in this soup.

  • http://www.figandcherry.com Christie

    Axion – Right you are. This recipe does use Spanish chorizo. I’ve never tried Mexican style chorizo – but will definitely seek it out now. Thanks for the tip!

  • Jason

    My girlfriend and I made this recipe last night and just loved it! I put all of the little pumpkin pieces in the blender because I didn’t really like the thought of pumpkin chunks in the soup. My girlfriend, however had a few stray chunks in her bowl and really loved them. At any rate, we’ll definitely be making this soup again but will probably fight over the “chunky” or not version!

  • http://www.figandcherry.com Christie

    Hi Jason, I’m so glad you and your GF liked it. I don’t call it ‘My Fav Soup of All Time’ for nothing!

    You’re right, it does taste very nice 100% smooth as well. But sometimes you just want a bit of substance ;)

    Hope you drop by again soon, Christie

  • http://www.jerseybites.com Deborah

    Wow, I’d love to add this to the collection of Best Soup Recipes I have on Jerseybites.

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  • Caroline

    I really enjoyed this, thank you :-)

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