Spiced Pumpkin & Chorizo Soup

The chorizo in this hearty winter soup gives it a lovely warmth which will thaw your bones after a chilly day in the snow. I recently discovered this video from an old YouTube channel that I started a long time ago (before I got my HD camera) the footage is a bit grainy but I decided to reupload it onto my Foodie Laura channel to save it being lost forever.

You Will Need
500 ml of pumpkin soup
1 can of cannellini beans
A sweet pointed pepper sliced into rings
1 Ring of chorizo

Fry the onions and chorizo together until the oil begins to be released from the chorizo.
Add the pumpkin soup and simmer for 10 minutes.
Add the cannelini beans and warm through until the beans are heated and softern, this will take around 10 minutes.

In the video I used canned soup as a shortcut, below is the full recipe. I'm all for short cuts when you're in a bind but when you've got time for some leisurely cooking make up some of this soup as it can be frozen.

Pumpkin Soup
1 medium sized pumpkin
1 tsp ground cumin
A pinch of dried chilli flakes
300ml of vegetable stock

Slice a pumpkin into quarters.
Sprinkle it with a teaspoon of ground cumin and a pinch of chilli flakes.
Roast in the oven for 30 minutes.
When the pumpkin has cooled scoop the flesh out of the skin and blitz it in a blender with 300ml of vegetable stock. You can eat this soup on it's own, use it in the above recipe or it also makes a lovely sauce for pasta\.