By Jonny and Amy Seponara-Sills, We Are Never Full
Serves 4-6
1 large pumpkin, with seeds
1/2 Mexican style chorizo
1/2 cup cream or sour cream
1-1/2cups milk
1 cup chicken stock
2 teaspoon pimenton ahumado (smoked Spanish paprika)
1 teaspoon chipotle powder
2 teaspoon brown sugar
Salt and pepper
2 tablespoons cotija cheese, grated
Cilantro, garnish
1. Preheat oven to 420 degrees F.
2. Cut pumpkin into large chunks (leaving skin on), and deseed it. Sprinkle pumpkin with salt and pepper. Rub pieces lightly with olive oil and roast in the oven for 40 minutes, or until pumpkin starts to color a little.
3. On a separate oven tray, spread seeds and season with salt, pepper and chipotle powder. Place in same oven and roast for 20 minutes or until crispy. Remove from oven and allow to cool fully before removing skin carefully with a paring knife.
4. In a blender, food processor or with a stick blender, pulse pumpkin, pimenton, brown sugar. Spoon in half the sour cream and milk, and re-pulse. Add chicken stock, pulse to combine. Consistency should be pretty thick. Add remaining milk and sour cream until soup is smooth but not gloopy. Return to the pot and bring to a simmer. Correct seasoning.
5. In a sauté pan, crumble chorizo and saute until cooked through. Ladle soup into bowls and garnish with chorizo crumbles, pumpkin seeds, cotija cheese and any thing else you think might be good.
