Pumpkin soup with chorizo croutons

Step 1. Remove the outer casing of the chorizo and cut into disks or small pieces. Add some olive oil into a deep pan and add the chorizo and fry until crisping at the edges.

Step 2. When nicely browned and crisp around the edges, remove onto absorbent paper and start preparing the soup.

Step 3. Roughly chop the red onion (skin removed), carrots, celery and garlic. Pick the rosemary leaves and discard the stalks. Deseed and finely chop the chilli. Cut the pumpkin into chunks without the skin.

Step 4. Pour a couple of lugs of olive oil into a deep pan and add the onion, carrot, garlic, celery, rosemary leaves, chilli and a good pinch of salt and pepper.

Step 5. Cook gently for about 10 minutes, stirring occasionally, until the vegetables are sweet and soft. Add the pumpkin and the stock to the pan and bring to the boil. Reduce the heat and simmer for around 30 minutes.

Step 6. Blitz to the desired consistency with a hand-held blender and set aside.

To serve, place the smooth pumpkin soup into bowls, drizzle with a little EVOO, place the chorizo croutons in the centre and sprinkle with parsley and chia seeds.