The farmers markets have been full of fresh local squash the last few weeks. I have not really done much with squash and I wanted to know more about the different varieties. I looked up squash on wikipedia and found this article. It seems that what I thought were squash (pumpkins, butternuts, etc.) were actually just the winter squash. There are also summer squash such as zucchini. I was very surprised to learn that squash are technically fruits and not vegetables!
I had a lot of freshly made pumpkin puree left over from yesterday and I wanted to try using it in this tasty sounding recipe for pumpkin and chorizo soup. The combination of sweet roasted pumpkin and spicy hot chorizo sounded very interesting. It turned out pretty good. The chorizo took the front stage and there was a nice subtle pumpkin flavour. The fresh chopped cilantro on top was really nice.
Pumpkin and Chorizo Soup with Cilantro
- 1 teaspoon olive oil
- 1/2 onions (chopped)
- 2 cloves garlic (chopped)
- 2 chorizo sausage (casings removed)
- 3 cups chicken broth or chicken stock
- 2 cups pumpkin puree
- 1 potato (peeled and cut into 1/2″ cubes)
- 1 tablespoon oregano
- 1 teaspoon cumin (ground)
- 1/4 cup heavy cream
- 1 tablespoon cilantro per bowl (chopped)
- Heat the oil in a pan.
- Add the onions and saute until tender.
- Add the garlic and saute until fragrant.
- Add the chorizo and brown.
- Add the chicken stock, pumpkin puree. potato, oregano, and cumin and bring to a boil.
- Reduce the heat and simmer until the potato is tender, about 45 minutes.
- Remove from the heat and let cool for 10 minutes.
- Stir in the cream.
- our some soup into a bowl and top with the cilantro.