Roasted Pumpkin Soup with Crispy Iberian Acorn-fed Chorizo

As autumn arrives, we all crave warm, comforting dishes full of flavour. This roasted pumpkin soup with crispy Iberian acorn-fed chorizo is the perfect way to enjoy seasonal produce with a gourmet touch.

The natural sweetness of roasted pumpkin contrasts with the intense, spiced flavour of Iberian chorizo, creating a balanced, creamy and surprising combination.

For this recipe we use Cosierra Iberian Acorn-fed Chorizo 450 g, a cured sausage made from acorn-fed Iberian pork, traditionally cured and seasoned with natural spices. Its aromatic flavour and firm texture make it the ideal partner to give a vegetable soup real character.

Ingredients for 2-3 people

• 600 g pumpkin, peeled and diced.

• 80 g Cosierra Iberian Acorn-fed Chorizo.

• 1 medium potato.

• 1 leek.

• 1 garlic clove.

• 500-600 ml vegetable stock.

• 2 tablespoons extra virgin olive oil.

• 50 ml single cream for cooking (optional).

• Salt to taste.

• Freshly ground black pepper.

• A few toasted pumpkin seeds.

• Fresh thyme to garnish.

Method

1. Roast the pumpkin: Preheat the oven to 200 °C. Spread the pumpkin cubes on a baking tray, drizzle with extra virgin olive oil and season with salt and pepper. Roast for 25-30 minutes, until tender and lightly golden.

2. Prepare the vegetables: While the pumpkin is roasting, clean the leek and slice it thinly. Peel the potato and cut it into small cubes.

3. Make the base: Heat a little extra virgin olive oil in a saucepan and gently fry the leek with the chopped garlic for a few minutes.

4. Add the remaining ingredients: Add the potato, the roasted pumpkin and the vegetable stock. Simmer over a medium heat for about 15 minutes, until the potato is completely tender.

5. Blend the soup: Blend everything until smooth and even. For a silkier soup, stir in a little cooking cream.

6. Crisp the chorizo: Cut the Cosierra Iberian Acorn-fed Chorizo into small cubes or thin slices. Fry it in a dry pan, without oil, over a medium-low heat for a few minutes until slightly crispy.

7. Plate up: Serve the hot soup in deep plates or individual bowls.

8. Add the gourmet touch: Scatter the crispy chorizo on top, add a few toasted pumpkin seeds and finish with some fresh thyme leaves.

Chef's tip

The secret of this recipe lies in roasting the pumpkin instead of boiling it. Roasting concentrates its natural flavours and adds a lightly caramelised note that pairs perfectly with Iberian chorizo.

For an even more special finish, add a few drops of the oil released by the chorizo as it fries.

It is an ideal recipe to serve as a starter at a family meal or as a gourmet first course for a special dinner.