Recipe of the day: Smokey roast pumpkin soup with cheesy chorizo toast

This delicious and creamy smoky roast pumpkin soup is the perfect meal to prepare on a chilly day like this for yourself and your loved ones.

Top your soup up with some chili flakes or your favourite chili sauce to add some zing and spiciness to your pumpkin soup.

Smoky roast pumpkin soup with cheesy chorizo toast

Ingredients

For the smoky roast pumpkin soup

• 1.2kg whole butternut pumpkin, halved lengthways
• 1 large red capsicum, deseeded, thickly sliced
• 2 small red onions, skin on, halved
• 1/2 garlic bulb, skin on
• 2 tablespoon extra virgin olive oil
• 2 teaspoon smoked paprika
• 2 teaspoon finely chopped fresh rosemary leaves, plus 1 tbsp extra, to serve
• 500ml chicken style liquid stock
• 250ml almond milk (or milk of choice)

For the cheesy chorizo toast

• 120g chorizo, finely chopped
• 1 sprig fresh rosemary
• 115g grated cheese blend
• 1 small baguette, thinly sliced
• 25g finely grated parmesan

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Instructions

1. Preheat the oven to 200C/180C fan forced. Line a large baking dish with baking paper. Place the pumpkin halves, cut side up, in the prepared dish. Add the capsicum, onion and garlic, cut side down. Drizzle with oil. Sprinkle with the paprika and rosemary. Season.
2. Bake the vegetables for 30 minutes or until the capsicum, onion and garlic are tender. Transfer the capsicum, onion and garlic to a plate. Cook pumpkin for a further 15-20 minutes or until tender and lightly caramelised.
3. Use a spoon to scoop out the pumpkin seeds and discard. Scoop pumpkin flesh from the skin. Discard skin. Peel the onion, capsicum and garlic. Place the pumpkin, onion, capsicum, garlic and 1 cup stock in a blender. Blend until smooth.
4. For toast, line a baking tray with baking paper. Cook the chorizo and rosemary in a frying pan over medium-high heat for 1-2 minutes, until chorizo starts to brown. Reserve 1 ⁄3 cup cheese blend. Lay bread on prepared tray. Top with remaining cheese blend, parmesan and chorizo. Bake for 2-3 minutes, until cheese melts.
5. Transfer the pumpkin mixture to a saucepan over medium heat. Stir in the remaining stock and almond milk. Simmer for 2 minutes or until warmed through. Ladle into bowls. Sprinkle with reserved cheese blend. Top with cheesy chorizo toast and sprinkle with extra rosemary.

This recipe was found on taste.com.au