Wednesday, 3 November 2010

Roasted Squash, Chickpea and Chorizo Soup.

One more recipe from the pumpkin and squash book before it goes back to the library.  Had to go with this soup as I cannot resist chorizo.  Lovely soup - very filling and tasty.  Kids loved it and I am happy when they eat up all their lunch especially if it is packed full of veg like this soup is and plenty of protein too.

Recipe - 
Serves 4-5.

Ingredients - 
450g squash, peeled, deseeded and diced (I used one butternut squash)
5 tbsp olive oil
1-2 pinches dried chilli flakes
1 large onion, diced
2 carrots, diced
2 celery sticks, sliced
180g chorizo (cooking), peeled and diced
1 red chilli, deseeded and finely chopped
2 garlic cloves, thinly sliced
small bunch of flat leaf parsley, stalks and leaves separated, both chopped
1 tsp each crushed cumin and coriander seeds
2tbsp chopped oregano or 1.5tsp dried
1 x 200g tin chopped tomatoes
1 x 400g tin chickpeas
1.2L vegetable stock
freshly squeezed lemon juice to taste
salt and pepper

Method - 
1. Preheat the oven to 190C, 375F, gas mark 5.
2. Put the squash on a baking tray and toss with 2tbsp of oil.  Season with salt and pepper and sprinkle over the chilli flakes.

3. Roast in the preheated oven, stirring once or twice, until tender and browned, about 35-40 minutes.
4. Meanwhile, heat the remaining oil in a large saucepan and add the onion with a pinch of salt.  Turn the heat to low, cover and cook gently, stirring occasionally, for 10-15 minutes until tender.
5. Add the carrots, celery and chorizo and cook, uncovered, for a further 5-7 minutes until beginning to brown.

6. Add the fresh chilli, garlic, chopped parsley stalks and crushed spices.  Stir-fry for another 4-5 minutes.  
7. Add the oregano, tomatoes, chickpeas and stock and bring to the boil.
8. Reduce the heat and simmer gently for 10-12 minutes until the vegetables are tender.
9. Stir in the roasted squash.
10. Liquidise about half the soup to give a coarse puree then return it to the saucepan and reheat.
11. Check the seasoning, adding more salt and/or lemon juice to taste.
12.  Finally, stir in the chopped parsley leaves and serve piping hot.


  1. Looks great! I love the chick pea and chorizo combination, but have never tried it with pumpkin or squash. I will now...

  2. Hi Michele, thanks. Yes, the combination worked well, I think.

  3. Yum! And we have the exact same le creuset (except ours is a pretend one - bit like having a fake Gucci handbag - and the knob on the lid has melted!)

  4. KitchenMaid - our Le Creuset pot was a wedding present and I LOVE it so much. I cook just about everything in it! And I bung it in the dishwasher which probably isn't good for it. It has lasted 8 years so far, though with no signs of wear. We got a few Le Creuset things as wedding presents - very lucky! Your melted lid will add character! Hee hee.

  5. Yum! My mom made a pumpkin soup very similar to this with German sausage and coriander...there were some other things in there too which I don't remember of course but it looks/sounds similar to this! Love pumpkin soup! <3

  6. Anna - mmm, yes, I love hearty German soups too. We have some German relatives and they always seem to feeding us great food!

  7. This looks really yum - I love that you put chickpeas in - definitely going to try this! Thanks for the recipe! :)

  8. Thanks Joey - let me know what you think if you try it.

  9. I bought that cookbook! Autumn is my favourite season for cooking so I knew I would love it. This is the recipe that stood out for me. It was really gorgeous, I keep doing it now! xx

  10. Hi Lou (I'm a Lou too!). Thanks for commenting - I have now had a look at your blogs. I love your curry in the pumpkin bowls!