Recipe

November 21, 2017

Pumpkin, Chestnut & Chorizo Soup

Recipe: Cory Vitiello

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Prep Time: 30 minutes

Total Time: 60 minutes

Ingredients

  • 1 dried ancho chili
  • 1⁄4 cup extra-virgin olive oil
  • 1 1⁄2 cups chopped white onion
  • 1 medium carrot, diced
  • 3 sticks celery, diced
  • 1⁄4 cup sliced dry Spanish chorizo
  • 2 tsp chopped fresh thyme
  • 1⁄4 tsp ground cumin
  • 1⁄4 tsp ground coriander seed
  • 1⁄4 tsp ground fennel seed
  • 1 cup unsweetened pumpkin purée
  • 1 1⁄2 cups peeled chestnuts, coarsely chopped
  • 2 pinches saffron threads
  • 1 cup canned whole tomatoes, preferably San Marzano
  • 4 cups chicken broth
  • 3 tbsp sherry vinegar

Garnish

  • 1⁄2 cup crumbled fresh sheep’s milk cheese
  • 1⁄2 cup toasted pumpkin seeds
  • Good-quality olive oil for drizzling

Directions

Yield: Serves 6

Prepare Ancho Chili

  1. Soak chili in 3 cups boiling water 10 minutes.
  2. Drain. Remove and discard seeds and stem.

Assemble And Cook Vegetables, Chorizo And Seasonings

  1. Heat oil in soup pot over medium heat.
  2. Add onion, carrot, celery and chorizo, and cook 4 minutes or until vegetables begin to sweat and soften.
  3. Add thyme, cumin, coriander seed and fennel seed, and cook 1 more minute or until fragrant.
  4. Add pumpkin, chestnuts, saffron, tomatoes, chicken broth and vinegar, plus soaked ancho chili. Bring to simmer and cook until vegetables are tender and soup is flavorful, 20 to 30 minutes.
  5. Season with salt and pepper to taste.

Blend Soup And Serve

  1. Using immersion blender, pulse to coarse, semi-chunky texture.
  2. Spoon into bowls and garnish with crumbled cheese, toasted pumpkin seeds and drizzle of olive oil.
Photographer:

Michael Graydon and Nikole Herriott

Source:

House & Home December 2016

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