Chorizo and Pumpkin Cream Soup

In a skillet over medium heat, fry half of the chopped chorizo until crispy. Set aside.

In a large soup pot over medium heat, heat the olive oil. Then add the onion and the garlic and cook until softened, about 10 minutes. Stir in the pumpkin, rosemary sprigs and stock. Bring to a boil. Then turn down the heat and simmer for 10 minutes or until the pumpkin is completely soft. Add the remaining half of the chopped chorizo and cook for 5 minutes more. Remove from heat. Remove the rosemary sprigs.

Reserve a cup of the stock, just in case the soup comes out too thick after processing all the pumpkin. Use a blender to whiz the soup until smooth, thinning with a little more stock if it seems too thick.

Season to taste, then divide among four bowls. Garnish with the fried chorizo. Serve with crusty bread if you like. You can drizzle some olive oil over the chorizo to garnish.