Tex Mex Pumpkin and Chorizo Soup

With the cost of groceries, fuel and utilities constantly increasing I've got a recipe that won't break the budget. At only $9.07 for 4 serves with all ingredients purchased from my local ALDI store.

METHOD

  1. Preheat oven to 180°C

  2. Prepare a baking tray

  3. In a bowl add the potato, pumpkin, onion, garlic, oil and taco seasoning and coat vegetables well.

  4. Place veggies onto the baking tray and roast for 30 minutes.

  5. Heat the vegetable stock in a large saucepan while the veggies are roasted.

  6. Once veggies are cooked carefully add them to the hot stock and simmer for 10 minutes.

  7. While soup is simmering pan fry the chorizo until cooked and set aside.

  8. Allow soup to cool slightly and blitz until smooth.

  9. Serve soup in 4 bowls, top with the cooked chorizo and enjoy with some grilled stone baked Pene Di Casa bread

    Enjoy!

INGREDIENTS

  • 600g potatoes, peeled and cubed

  • 1kg butternut pumpkin, peeled and cubed

  • 2 onions, peeled and quartered

  • 4 cloves garlic, peeled and left whole

  • 1L Chef's Cupboard Simply Stock - Vegetable

  • 3 tablespoons Smokey Joes Poco Loco Seasoning

  • 3 tablespoons olive oil

  • 1 Berg Spanish Style Chorizo Sausage, sliced and cubed

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