Chorizo Soup – Chorizo-Suppe

Cut half of the pumpkin into cubes and the chorizos into 5 mm thick slices. Halve the onions and cut into slices.

Chop the garlic. Chop the peperoncini into fine rings, remove the seeds of your choice. Chop one tsp (*) and set aside for guacamole.

Steam prepared ingredients in oil (1) until soft. Extinguish with soup. Season. Cover and cook for ten minutes.

For the pumpkin guacamole, prepare remaining pumpkin into puree (see recipe). Mix pumpkin puree with remaining oil and pepperoncini. Season spicily with lime juice, salt and Tabasco.

Chop parsley and cilantro, add to soup and season. Add pumpkin guacamole and chips to table.

(*) The heat of the pepperoncini is in the white seeds and partitions. If these are removed, the soup becomes more moderate.

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