How do you store pumpkin soup with chorizo look crusts?

In the refrigerator (frigo): soup: let the pumpkin soup cool completely before storing it. Put the soup in a sealed container and save in the fridge for up to 3 days. Chorizo crusts: the chorizo look crusts are the tastiest fresh, but you can also store them in the fridge for up to 2 days in an airtight box. When warming up, they become less crispy, but you can fry them briefly in a frying pan to make them a bit crispy again. In the freezer: soup: you can freeze the pumpkin soup. Let the soup cool first and then put it in airtight trays or freezer bags. The soup can be kept in the freezer for up to 3 months. Chorizo crusts: It is not advisable to freeze the Chorizo crusts because the bread loses its crispy structure. You can freeze the bread and chorizo separately, and prepare it again when serving. Warm up: Heat up soup: Heat the soup over low heat in a pan or in the microwave. Add a little water or broth if the soup has become too thick. Heat crusts: If you have made the chorizo look scabs in advance and stored in the fridge, you can make them crisp again by baking them briefly in a dry frying pan or putting them in the oven at 180 ° C for a few minutes.

Pumpkin soup with chorizo look scabs

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45min

•

Easy

Pumpkin soup with crispy chorizo look crusts. Perfect for a sturdy meal and a great way to use old bread.

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Ingredients

What do you need?

Quantity: 4P

For the soup:
1 kg of pumpkin meat, without peel and seeds
2 tbsp olive oil
4 cloves of garlic
1 large onion
2-3 tomatoes
1 tsp curry powder
Pepper and salt

For the Chorizo crusts:
½ old bread
150 g of chorizooses
6 cloves of garlic
1 tbsp olive oil
Pepper and salt
Flat parsley, coarse minced meat
100 g Parmesan cheese, grated

For the soup:
1 kg of pumpkin meat, without peel and seeds
2 tbsp olive oil
4 cloves of garlic
1 large onion
2-3 tomatoes
1 tsp curry powder
Pepper and salt

For the Chorizo crusts:
½ old bread
150 g of chorizooses
6 cloves of garlic
1 tbsp olive oil
Pepper and salt
Flat parsley, coarse minced meat
100 g Parmesan cheese, grated

Preparation method

How do you make this?

Make soup base: Finely chop the garlic and onion. Heat 2 tbsp olive oil in a large pan and fry the onion and garlic together with the curry powder until they start to color light.

Add pumpkin and tomatoes: Add the pumpkin cubes and fry briefly. Cut the tomatoes into pieces and add them to the pan. Pour in water until the vegetables are just covered and bring to the boil. Let the soup simmer for about 20 minutes until the pumpkin is soft.

Pouring soup: remove the pan from the heat and mix the soup smoothly with a hand blender or in a blender. Season with salt and pepper.

Make chorizo crusts: Cut the chorizo into small pieces and fry them in a frying pan with 1 tbsp olive oil. Add the garlic sliced slices and bake together with the chorizo until everything is crispy.

Baking bread crispy: tear the old bread into pieces and add them to the pan with the chorizo and garlic. Bake until the bread is golden brown and crispy. Grate Parmesan cheese over it.

Serve: Divide the soup over bowls and place the chorizo crusts on it. Garnish with roughly chopped flat parsley and possibly extra grated Parmesan cheese.

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Tips

For an extra creamy soup you can add a dash of cream or coconut milk after puree. Don't you have old bread? You can also use croutons or roast fresh bread in the oven.