Pumpkinsoup

Name: pumpkinsoup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 g fresh pumpkin; 1 onion; 100 g chorizo sausage on one piece; 1 el fresh Italian herbs; 1 toe garlic; 3 el traditional olive oil; 1 liter chicken broth in pot; 2 el lemon juice

Delicious pumpkin soup with chorizo sausage

Ingredients

Kitchen Stuff

1 blender

Directions

Rinse the pumpkin, halve, peel and remove the seeds. Cut the flesh into pieces. Cut and chop the onion. Cut the chorizo into slices.
Finely chop the Italian herbs and the garlic.
Heat the oil in a soup pan and glaze the onion. Spoon the pumpkin with paprika powder through the onion and cook gently for 5 minutes.
Pour in the stock and bring it to the boil. Cook the pumpkin in stock in 15-20 min. Until done.
Fry the chorizo in a dry frying pan over low heat, remove from the pan and let the chorizo drain on kitchen paper.
Heat the oil in a frying pan and fry the garlic. Spoon the lentils with the Italian herbs and heat gently.
Puree the pumpkin in stock with a hand blender or food processor to form a smooth, light-weighted soup.
Bring the soup back to the boil and let the soup boil for 5 minutes. Season with some lemon juice, pepper and some salt.
Spoon the pumpkin soup into four wide bowls or deep plates. Put the lentils in the middle spoon a large spoonful of yogurt on it.
Garnish the soup with the slices of chorizo.