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 stale 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: Let the pumpkin soup 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 store them in an airtight container in the refrigerator for up to 2 days. When reheating, they will become less crispy, but you can briefly fry them in a pan to make them crispy again. In the freezer: Soup: You can freeze the pumpkin soup very well. First, let the soup cool and then place it in airtight containers or freezer bags. The soup can be kept 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. Reheating 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 stale 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 stale 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?

Make 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.

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

Puree 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.

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

Crisp the bread: Tear the stale 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.

Serve: 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.

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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.

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