Pumpkin & Chorizo Soup

Serves 4 – An Autumn soup full of flavour

Endorsed by Clean & Lean by Emma Wilson Fitness


2 TBSP coconut oil

1 small onion finely chopped

4 cups diced pumpkin

1 garlic clove, minced

1 TBSP grated ginger

1/3 TSP garam masala

½ TSP cumin

½ TSP paprika

1L chicken or vegetable stock

70g Chorizo sausage

Double cream

Fresh watercress

Himalayan pink salt

Black pepper



Preheat the oven to 175’C (fan assisted)

Cut the pumpkin into 1cm cubes (having peeled and deseeded the pumpkin)

Place on a baking tray with 1 TBSP coconut oil and bake for 20-25 minutes

Heat 1 TBSP coconut oil on a medium heat.  Fry the onion and garlic until soft.

Add the cumin, ginger, garam masala, paprika, salt & pepper to the pan and fry for 4 minutes on a medium to low heat.

Add the roasted pumpkin & stock and simmer for 5 minutes.  Blend until smooth.

Remove the skin from the chorizo sausage, finely dice and fry on a medium heat in a dry non stick pan for 5 minutes until cooked through and crispy.

Ladle the soup into bowls, add a swirl of double cream, fried chorizo, watercress and serve.