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Pumpkin soup with sweet potatoes

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  • 30 minutes
  1. 300 g Hokkaido or butternut pumpkin
  2. 200 g sweet potatoes
  3. 100 g carrots
  4. 100 g Chorizo
  5. 1 shallot
  6. 1 clove garlic
  7. 1 small piece of ginger
  8. 1 L vegetable broth
  9. 100 ml coconut milk
  10. salt, pepper

1. Clean the pumpkin, peel if necessary and cut into cubes. Peel and chop the sweet potatoes and carrots.

2. Remove the skin from the Chorizo, cut the sausage into cubes and add to the pot. Heat the pots over a medium heat and roast the Chorizo cubes until crispy. Remove the Chorizo cubes and set aside.

3. Peel and finely chop the shallot, garlic and ginger and add to the pot.

4. Heat the pot on highest level up to the roasting window, switch to a low level. Add the pumpkin, potato and carrot and sauté while stirring.

5. Add the vegetable broth and place the Secuquick softline on pot and close.

6. Heat the pot on highest level up to the soft window, switch to a low level and cook for approx. 10 minutes in the soft area.

7. Depressurize the pot at the end of the cooking time and remove the Secuquick. Puree the soup, add the coconut milk and season to taste with salt and pepper.

8. Serve the pumpkin soup garnished with the Chorizo cubes.

This recipe has been tested and approved by AMC.

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Cooking method

Quick cooking

suitable for controlled cooking

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