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Preheat your oven to 180°C/Gas Mark 4. Cut the pumpkin in half and remove all the seeds.
Halve the pumpkin halves and place them onto a baking tray. Drizzle with 1 tbsp olive oil and season with salt and pepper. Roast in the oven for 1 hour until softened.
Heat the remaining olive oil in a small pan. Add the shallot and cook on a low heat for 10 minutes until soft.
Add the garlic and the stock, turn the heat off and set aside.
Fry the chorizo pieces in a pan until browned then set aside. Once the pumpkin is roasted, leave to slightly cool.
Scrape the pumpkin flesh from the skin and add to a food processor (do this in batches if your food processor is too small).
Add the stock and process until smooth.
Return the soup to the stove and heat up then add the chorizo.
Chop the parsley and add to the soup. Serve warm with some toasted sourdough bread.