Pumpkin soup with chorizo migas

Pumpkin soup with chorizo migas

By
From
Cantina
Serves
4
Photographer
Chris Middleton

A simple, comforting soup with a vivacious topping! There are so many varieties of pumpkin (winter squash) available but you can’t go wrong with the good old butternut variety. Here the silky sweetness of the soup interplays nicely with the salty crunchy chorizo migas – a Spanish and Portuguese condiment of torn day-old bread soaked with garlic and paprika, then fried with bacon or chorizo, sometimes even anchovies. It’s an exciting addition sprinkled onto many foods and is great for breakfast with eggs.

Soup

Ingredients

Quantity Ingredient
75ml vegetable oil
2 white onions, finely chopped
10 garlic cloves, thinly sliced
1kg butternut pumpkin, diced
250g diced potatoes
100g achiote paste
4 oranges, grated zest and juiced
1 teaspoon sea salt
1 teaspoon sugar
1 litre chicken or vegetable stock, heated
1 large handful oregano or sage leaves

Chorizo migas

Quantity Ingredient
100ml olive oil
250g coarsely minced
1 teaspoon smoked paprika
200g day-old country-style bread, coarsely torn
4 garlic cloves, crushed
1 large handful oregano or sage leaves, roughly chopped
sea salt, to taste

To garnish

Quantity Ingredient
Jalapeño & finger lime crema

Method

  1. To prepare the soup, heat the oil in a medium saucepan over low heat. Cook the onion and garlic until softened. Add the pumpkin and potato and cook for 5–10 minutes until soft and caramelised.
  2. Add the achiote paste, orange zest and juice, salt and sugar and cook until the orange juice has reduced to a syrup. Add the stock and oregano or sage and bring to the boil. Reduce the heat and simmer for 40 minutes, or until the pumpkin is soft.
  3. Transfer the soup to a food processor or blender and process until smooth. Strain through a fine-mesh sieve and return to the pan. Adjust the seasoning and keep warm.
  4. To prepare the chorizo migas, heat the oil in a large frying pan over medium heat. Cook the chorizo and paprika until golden brown. Transfer the chorizo to a bowl, retaining the oil in the pan. Add the bread to the pan and cook until crisp and golden. Add the garlic and cook for 1 minute. Return the chorizo to the pan, add the oregano or sage and fry together for 1 minute. Drain the excess oil from the pan. Season with salt and drain on paper towel.
  5. To serve, ladle the soup into bowls, top with some jalapeño and finger lime crema, and scatter over some chorizo migas.
Tags:
Latin
Mexican
Mexico
Cantina
Paul Wilson
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