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Easy recipe Pumpkin Soup with Chorizo Cannellini Beans

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Easy recipe Pumpkin Soup with Chorizo  Cannellini Beans - one tbsp Olive Oil one Chorizo (about one hundred and twentyg), from the deli, casing removed, finely diced two small Brown Onions, coarsely diced nine hundred g Kent Pumpkin, skin removed, seeded, cut into two.fivecm chunks one medium Carrot, peeled, coarsely diced three cloves Garlic, chopped one Hoyts Dried Bay Leaf three/about four tsp Coles Brand Smoked Paprika three/about four tsp Coles Brand Ground Cumin Seeds one tbsp Coles Brand Red Wine Vinegar four hundred g can Coles Brand Cannellini Beans, drained, rinsed about six cups Water one quarter cup Coles Brand Thickened Cream two tbsp (about fourtyg) Freshlife Pepitas (pumpkin seeds), toasted Extra Virgin Olive Oil, for drizzling one hundred and sixty g of Coles Bakery Stone Baked Light Rye Sourdough Vienna, sliced, to serve	Heat a large heavy saucepan over medium-high heat. Add the oil and chorizo and cook, stirring, for about two-three minutes, or until crisp on the outside. Using a slotted spoon, transfer the chorizo to a plate and set aside. Add the onions then pumpkin (Recipes by ingridients <a href="/search/pumpkin">pumpkin</a>) and carrot to the same pan and cook, stirring often, for about five minutes, or until the onions and pumpkin (Recipes by ingridients <a href="/search/pumpkin">pumpkin</a>) begin to soften. Pumpkin Soup with Chorizo  Cannellini Beans. Add the garlic, bay leaf, smoked paprika and cumin and cook, stirring, for about five minutes, or until the pumpkin (Recipes by ingridients <a href="/search/pumpkin">pumpkin</a>) begins to caramelise. Add the vinegar (Recipes by ingridients <a href="/search/vinegar">vinegar</a>) and one quarter cup of the. beans (Recipes by ingridients <a href="/search/beans">beans</a>)  Cover with the water, bring to a boil, then reduce the heat to medium-low, and simmer uncovered for about twenty-twenty-five minutes, or until the pumpkin (Recipes by ingridients <a href="/search/pumpkin">pumpkin</a>) is tender. Add the cream and bring back to a simmer. Remove from the heat and allow to cool. Pumpkin Soup with Chorizo  Cannellini Beans. Discard the bay leaf. Pumpkin Soup with Chorizo  Cannellini Beans. Working in batches, blend the soup in a blender until smooth. Pour batches back into the saucepan to re-heat. Season with salt (Recipes by ingridients <a href="/search/salt">salt</a>) and freshly cracked black pepper. Ladle the soup into four bowls. Pumpkin Soup with Chorizo  Cannellini Beans. Top with the remaining, beans (Recipes by ingridients <a href="/search/beans">beans</a>)  cooked chorizo, and the pumpkin (Recipes by ingridients <a href="/search/pumpkin">pumpkin</a>) seeds. Drizzle with the extra-virgin olive oil, and enjoy with the fresh. bread (Recipes by ingridients <a href="/search/bread">bread</a>) 	.

one tbsp Olive Oil one Chorizo (about one hundred and twentyg), from the deli, casing removed, finely diced two small Brown Onions, coarsely diced nine hundred g Kent Pumpkin, skin removed, seeded, cut into two.fivecm chunks one medium Carrot, peeled, coarsely diced three cloves Garlic, chopped one Hoyts Dried Bay Leaf three/about four tsp Coles Brand Smoked Paprika three/about four tsp Coles Brand Ground Cumin Seeds one tbsp Coles Brand Red Wine Vinegar four hundred g can Coles Brand Cannellini Beans, drained, rinsed about six cups Water one quarter cup Coles Brand Thickened Cream two tbsp (about fourtyg) Freshlife Pepitas (pumpkin seeds), toasted Extra Virgin Olive Oil, for drizzling one hundred and sixty g of Coles Bakery Stone Baked Light Rye Sourdough Vienna, sliced, to serve Heat a large heavy saucepan over medium-high heat. Add the oil and chorizo and cook, stirring, for about two-three minutes, or until crisp on the outside. Using a slotted spoon, transfer the chorizo to a plate and set aside. Add the onions then pumpkin (Recipes by ingridients pumpkin) and carrot to the same pan and cook, stirring often, for about five minutes, or until the onions and pumpkin (Recipes by ingridients pumpkin) begin to soften. Pumpkin Soup with Chorizo Cannellini Beans. Add the garlic, bay leaf, smoked paprika and cumin and cook, stirring, for about five minutes, or until the pumpkin (Recipes by ingridients pumpkin) begins to caramelise. Add the vinegar (Recipes by ingridients vinegar) and one quarter cup of the. beans (Recipes by ingridients beans) Cover with the water, bring to a boil, then reduce the heat to medium-low, and simmer uncovered for about twenty-twenty-five minutes, or until the pumpkin (Recipes by ingridients pumpkin) is tender. Add the cream and bring back to a simmer. Remove from the heat and allow to cool. Pumpkin Soup with Chorizo Cannellini Beans. Discard the bay leaf. Pumpkin Soup with Chorizo Cannellini Beans. Working in batches, blend the soup in a blender until smooth. Pour batches back into the saucepan to re-heat. Season with salt (Recipes by ingridients salt) and freshly cracked black pepper. Ladle the soup into four bowls. Pumpkin Soup with Chorizo Cannellini Beans. Top with the remaining, beans (Recipes by ingridients beans) cooked chorizo, and the pumpkin (Recipes by ingridients pumpkin) seeds. Drizzle with the extra-virgin olive oil, and enjoy with the fresh. bread (Recipes by ingridients bread) .

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