Tuesday, October 6, 2015

Smoky Pumpkin Vegetable Soup With Chorizo

How do you welcome this perfectly wonderful Autumn season? In my kitchen, you know the Fall cool down has begun when there's a big pot of homemade soup simmering on the back burner of the stove. It's just so very comforting.

The "smoky" part of this brand new recipe comes from two sources. The beef broth was built on a base of leftover (planned over) beef ribs I'd smoked for dinner on Sunday and the addition of smoked Spanish-style chorizo doubled down the smoke factor. I used a good and spicy rub on the ribs to lend a subtle heat to the dish for my tastes. If you like heat, use a spicy rub, if not, then don't!

Fresh autumn roasted sugar pumpkin, ribbons of purple kale, and last-of-the-summer tomatoes and sweet red peppers really pumped up the color and flavor. The gold and red and green and purple colors in the bowl make me think of fallen leaves...and it's as beautiful in the bowl as it is warm, comforting and delicious in your tummy. 

Smoky Pumpkin Vegetable Soup With Chorizo

  • 6 meaty beef ribs, rubbed with your favorite rub (use a rub with some heat to it if you like your soup spicy), smoked the day before - I remove the meat for other purposes (tacos!) and leave a bit of meat on for the soup
  • 1 nice sized beef soup bone
Preheat oven to 425 degrees. Roast the smoked ribs and beef soup bone for 1/2 hour to 45 minutes to get lots of deep beefy flavor from them for your broth.

  • 1/2 medium sugar pumpkin, seeded & guts removed, rind peeled and cut into 1" X 1/2" chunks. Spray with coconut oil, season with salt & pepper & roast at 425 degrees until caramelized. Cool and set aside.
Roast the pumpkin chunks at the same time you roast the bones. While the bones and pumpkin are roasting, start working on the veggies.

  • 12 oz. smoked chorizo - I used the Wellshire brand - cut into 1/2 moons
  • 2 medium leeks (approx 2 C) diced small
  • 2 stalks celery with leaves, diced small
  • 1 1/2 C carrots, diced small
In a large skillet, saute the chorizo until it releases some fat and begins to brown. Then add the leeks, celery and carrots and saute until the veggies soften. Set aside.

  • 1 lrg red bell pepper, seeds removed, diced (approx. 1 C)
  • 1 medium zucchini, diced (approx. 1 C or so)
  • 3 large Roma tomatoes, diced 
  • 3 sprigs fresh thyme
  • 1 can black beans, drained
  • 2 T tomato paste
  • 1 T or so Jane's Crazy Mixed Up seasoned salt
  • freshly ground black pepper, to taste
  • 4 C (packed) purple kale, sliced across into thin ribbons

Beef broth: Put the roasted bones into a large soup pot and just cover with water. Add the sauteed veggies, and all the rest of the ingredients EXCEPT for the kale and roasted pumpkin - they'll go in at the end.

Bring the pot to a boil and immediately reduce to a simmer. Simmer, uncovered, 1 1/2 - 2 hours. Once the broth has developed full flavor, remove the bones to a tray and cool. Remove any meat and add to the soup.

Bring the soup to a boil again and add the kale. Reduce to a simmer and cook until the kale is softened, then add the roasted pumpkin. Let the soup simmer another 10 minutes or so, remove the stems from the thyme springs and serve. A nice pan of cornbread goes great!


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