Kid Approved: Pumpkin Soup

Nutrition per serve

Ingredients

• 1pcs onion
• 500g butternut pumpkin
• 2clov garlic
• 1pcs chicken-style stock cubes
• 1pcs chorizo sausage
• 600g sourdough baby baguettes
• 50g feta
• 500ml (2 cups) boiling water
• 19ml olive oil

Method

1. Step 1 — Prep ingredients
   Finely chop the onion. Peel the pumpkin, then cut into 1cm chunks (see Make it yours). Crush or finely chop the garlic. Crumble 1 stock cube* into a heatproof jug, add 500ml (2 cups) boiling water and stir to dissolve.
2. Step 2 — Simmer soup
   Heat 2 tsp olive oil in a medium saucepan over medium heat. Cook the onion, stirring, for 3-4 mins until softened. Add the pumpkin and garlic, season with salt and pepper and cook, stirring, for 1 min or until fragrant. Add the stock and bring to the boil. Reduce the heat to medium and cook for 15 mins or until the pumpkin is tender. Remove the pan from the heat.
3. Step 3 — Cook chorizo
   Meanwhile, cut the chorizo into 1cm chunks. Put the chorizo and 1 tsp olive oil in a cold medium frypan over medium-high heat and cook, turning, for 4-5 mins until browned. Remove the pan from the heat.
4. Step 4 — Make toasties
   Preheat the grill to high. Cut the baguettes in half. Put on an oven tray, cut-side up, then brush with 2 tsp olive oil and spread with half the feta. Grill for 5 mins or until lightly toasted.
5. Step 5 — Serve up
   Blend the soup with a stick blender until smooth. Taste, then season with salt and pepper. Divide the soup among bowls. Crumble over the remaining feta, scatter over the chorizo and drizzle with any chorizo oil from the pan. Serve with the feta toasties and enjoy!
6. Step 6 — Make it yours
   Use up any stray carrots in the fridge by adding them to the soup! Simply peel and chop them the same size as the pumpkin and add to the pan at the same time.

Allergens

Sulfit, Gluten, Sojabohnen, Wheat, Milch