1 kg pumpkin, peeled, de-seeded, and cut into large chunks
3 tbsp olive oil, divided
1 tsp salt, plus more to taste
½ tsp ground black pepper
2 sprigs fresh thyme
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp ground cumin
1 tsp smoked paprika
750 ml vegetable stock
250 ml cream
2 tbsp unsalted butter
60g Parmesan cheese, finely grated
1 tbsp honey (optional)
Freshly grated nutmeg, to taste
Fresh chives, finely chopped, for garnish
65g chorizo, crispy
Crusty bread, to serve
METHOD
1. Preheat the oven to 200°C. Place the pumpkin chunks on a baking tray. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt, black pepper, and add the fresh thyme sprigs.
2. Toss well to coat the pumpkin evenly. Roast the pumpkin in the preheated oven for 30-35 minutes, or until soft and caramelized on the edges. Remove from the oven and set aside.
3. In a large pot, heat the remaining 1 tbsp olive oil over medium heat. Add the chopped onion and cook for 5-6 minutes until soft and translucent.
4. Add the minced garlic, ground cumin, and smoked paprika. Cook for another 2 minutes, stirring frequently, until fragrant.
5. Add the roasted pumpkin to the pot, discarding the thyme sprigs. Pour in the vegetable stock and bring to a gentle simmer. Cook for 10 minutes. Remove the pot from heat.
6. Use an immersion blender to blend the soup until completely smooth and creamy. Alternatively, transfer the soup in batches to a blender and blend until smooth.
7. Return the pot to low heat. Stir in the heavy cream, butter, grated Parmesan, and honey (if using).
8. Simmer gently for another 5 minutes, stirring occasionally. Season with additional salt, black pepper, and freshly grated nutmeg to taste. Ladle the soup into bowls. Garnish with a sprinkle of chopped chives, crispy chorizo and a drizzle of extra cream, if desired. Serve hot with pumpkin soda bread. Enjoy the rich, velvety goodness!
