Pumkin and chorizo soup

Pumkin and chorizo soup

Variety of healthy dishes at home and on the go using our hand blender.

Servings 4 persons, Preparation time 30 min, Cooking time: 20 min


  • Chorizo 113 g (1/4 lb)
  • Pumpkin 450 g (15 oz)
  • Garlic 2 cloves
  • Toasted pumpkin seeds
  • Carrot 1 pcs
  • Medium onion 1 pcs
  • Chickpeas (drained and rinsed) 100 g (1/2 c)
  • Red bell pepper, seeds removed 1/2 pcs
  • Vegetable bouillon cube 1 pcs
  • Water
  • Heavy cream to garnish
  • Fresh parsley to garnish


  • 1. Peel the pumpkin and remove the seeds. Cut the pumpkin, carrot, onion and bell pepper into 2 x 2 cm (3/4 x 3/4 in) pieces.
  • 2. Crush the garlic.
  • 3. Place the pumpkin, carrot, garlic, onion, bell pepper and bouillon cube in a pan and add cold water to cover.
  • 4. Simmer until cooked through to fork tender.
  • 5. Chop the chorizo into cubes and saute until cooked through.
  • 6. Toast the left-over pumpkin seeds in a pan.
  • 7. Puree the vegetables in the pan until smooth.
  • 8. Add the chorizo and season the soup to taste.
  • 9. Pour into soup bowls and top with toasted pumpkin seed, fresh parsley and a drop of heavy cream.
Pumkin and chorizo soup

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