Chunky Chorizo, Pumpkin & Fennel Soup




  • 2 tsp olive oil
  • 2 chorizo sausages, thinly sliced
  • 2 rashers smoked bacon, diced
  • ¼ tsp chilli flakes
  • ½ tsp fennel seeds
  • 1 clove garlic, finely chopped
  • ½ red onion, finely chopped
  • 1 x 500g Jap pumpkin, skinned & diced to 2cm cubes
  • 400g tin diced tomatoes
  • ¼ tsp dried thyme
  • 1L vegetable stock
  • Fresh parsley to serve
  • Sour cream to serve

Method (click to mark as completed)

Serves: 6-8

Preparation Time: 15 minutes

Cooking Time: 40 minutes

  1. Place the oil in the multi cooker and press SAUTÉ, leave to heat up for 1 minute then add chorizo, bacon, chilli, fennel seeds, garlic and onion and sauté for 3-4 minutes, stirring constantly. Add the pumpkin, tomatoes, thyme and vegetable stock.
  2. Press KEEP WARM / CANCEL, secure the lid and press the SOUP function. This will cook for 30 minutes and when the cooking has finished, press KEEP WARM / CANCEL and release the pressure naturally.
  3. When the pressure has released, remove the lid and stir in the fresh parsley. Serve hot with a swirl of sour cream.

Completed steps (click to remove last step)