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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)
Preparation Time: 15 minutes
Cooking Time: 40 minutes
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.
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.
When the pressure has released, remove the lid and stir in the fresh parsley. Serve hot with a swirl of sour cream.