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What makes pumpkin soup good is an easy recipe. What makes it even better? A Curtis Stone pumpkin soup recipe that also includes chorizo, paprika, cumin, red wine vinegar and cannellini beans. This is going to become a new family favourite – so lucky Curtis has tips for batch cooking, too!
Get the full recipe for Curtis Stone’s delicious Pumpkin soup with Chorizo & Cannellini Beans here: taste.com.au/recipes/34451/pumpkin+soup+with+chorizo+cannellini+beans
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Bake for 25 minutes, or until softened and slightly browned around the edges. Heat the remaining oil in a large saucepan. Cook the onion and cumin for 2 minutes, then add the carrot. Place the roasted pumpkin, onions, potatoes and chicken stock cubes into a large pot and cover with 1l of water.
Add pumpkin, potato and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until pumpkin is tender. Remove from heat and cool slightly. Puree in a blender until. Line a baking tray with baking paper. Coat the exposed pumpkin flesh with a little oil and season with salt. Roast on the prepared tray for about 1¼ hours, until tender. Or maybe it's the way the hardened vegetable gives way to a creamy, slurpable texture after some gentle simmering. For fans of smooth pumpkin soup, look to our cream of pumpkin soup.
Cook the onion and cumin for 2 minutes, then add the carrot. Place the roasted pumpkin, onions, potatoes and chicken stock cubes into a large pot and cover with 1l of water. Bring to boil, lower the heat and let it simmer until the potatoes are tender. Add pumpkin, potato and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until pumpkin is tender.
Bring to boil, lower the heat and let it simmer until the potatoes are tender. Add pumpkin, potato and stock and bring to the boil.
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Place the roasted pumpkin, onions, potatoes and chicken stock cubes into a large pot and cover with 1l of water. Bring to boil, lower the heat and let it simmer until the potatoes are tender. Add pumpkin, potato and stock and bring to the boil. Reduce heat and simmer for 20 minutes or until pumpkin is tender. Remove from heat and cool slightly. Puree in a blender until.