How do you store pumpkin soup with Chorizo-garlic Croutons?

Name: Pumpkin soup with Chorizo-garlic Croutons
Cook time: 45 min
Total time: 45 min
Yield: 4P
Ingredients: For the soup:; 1 kg pumpkin flesh, without skin 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 croutons:; 0.5 old bread; 150 g chorizo sausages; 6 cloves of garlic; 1 tbsp olive oil; Pepper and salt; Flat-leaf parsley, roughly chopped; 100 g Parmesan cheese, grated

In the refrigerator: Soup: Allow the pumpkin soup to cool completely before storing it. Place the soup in a sealed container and keep it for up to 3 days in the refrigerator. Chorizo croutons: The chorizo-garlic croutons are best fresh, but you can also keep them for up to 2 days in the refrigerator in an airtight box. When reheating, they become less crispy, but you can briefly fry them in a frying pan to make them crispy again. In the freezer: Soup: You can freeze the pumpkin soup without any issues. First, let the soup cool down and then place it in airtight containers or freezer bags. The soup is good for up to 3 months in the freezer. Chorizo croutons: It is not recommended to freeze the chorizo croutons, as the bread loses its crispy texture. However, you can freeze the bread and chorizo separately and prepare them fresh when serving. Reheating: Reheat the soup: Warm the soup over low heat in a pot or in the microwave. Add a little water or broth if the soup has become too thick. Reheat the croutons: If you made the chorizo-garlic croutons in advance and stored them in the refrigerator, you can make them crispy again by briefly frying them in a dry frying pan or placing them in the oven at 180°C for a few minutes.

Pumpkin soup with Chorizo-garlic Croutons

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45min

•

Easy

Pumpkin soup with crispy chorizo-garlic croutons. Perfect for a hearty meal and a great way to use up old bread.

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Ingredients

What do you need?

Quantity: 4P

For the soup:
1 kg pumpkin flesh, without skin 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 croutons:
0.5 old bread
150 g chorizo sausages
6 cloves of garlic
1 tbsp olive oil
Pepper and salt
Flat-leaf parsley, roughly chopped
100 g Parmesan cheese, grated

For the soup:
1 kg pumpkin flesh, without skin 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 croutons:
0.5 old bread
150 g chorizo sausages
6 cloves of garlic
1 tbsp olive oil
Pepper and salt
Flat-leaf parsley, roughly chopped
100 g Parmesan cheese, grated

Preparation method

How do you make this?

Making the soup base: Finely chop the garlic and onion. Heat 2 tbsp olive oil in a large pot and sauté the onion and garlic together with the curry powder until they start to color lightly.

Adding pumpkin and tomatoes: Add the pumpkin cubes and sauté briefly. Cut the tomatoes into pieces and add them to the pot. Pour in water until the vegetables are just submerged and bring to a boil. Let the soup simmer gently for about 20 minutes until the pumpkin is soft.

Pureeing the soup: Remove the pot from the heat and blend the soup until smooth with an immersion blender or in a blender. Season with pepper and salt.

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

Crisping the bread: Tear the old bread into pieces and add them to the pan with the chorizo and garlic. Fry everything until the bread is golden brown and crispy. Grate Parmesan cheese over it.

Serving: Divide the soup among bowls and place the chorizo croutons on top. Garnish with roughly chopped flat-leaf parsley and additional grated Parmesan cheese if desired.

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.