Sausage & Pumpkin Soup
Sausage & Pumpkin Soup - Primal, Paleo, and Clean Eating
1 small pumpkin
1 small butternut squash
1 small chorizo sausage
2 cups chicken stock
2tbsp. coconut oil
salt and pepper
Preheat the oven to 180 degrees C/ 350 degrees F
Halve the pumpkin and butternut squash, scoop out the seeds from each, place them on a baking tray, season the pumpkins, and then use the coconut oil to coat the flesh.
Bake the pumpkin and squash for 20 minutes.
Slice the chorizo into cubes and fry in a little coconut oil over a medium heat.
Place the cooked sausage in a blender, scoop the flesh of the pumpkins into the blender then add the chicken stock, blend everything together until it is completely smooth.
Pour the soup into a saucepan and reheat the soup ready to serve, season to taste.