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2
CHUNKY CHORIZO, PUMPKIN & FENNEL SOUP
Preparation Time: 15 minutes
Cooking Time: 40 minutes
Ingredients:
2 tsp olive oil
2 chorizo sausages, thinly sliced
2 rashers smoked bacon, diced
¼ tsp chilli akes
½ tsp fennel seeds
1 clove garlic, nely chopped
½ red onion, nely chopped
1 x 500g Jap pumpkin, skinned & diced to 2cm cubes
400g tin diced tomatoes
¼ tsp dried thyme
1L vegetable stock
Fresh parsley to serve
Sour cream to serve
Method:
1. Place the oil in the pressure cooker and press SAUTÉ, leave to heat up for 1 minute then
add chorizo, bacon, chilli, fennel seeds, garlic and onion and sauté for 3-4 minutes, stirring
constantly. Add the pumpkin, tomatoes, thyme and vegetable stock.
2. Press KEEP WARM / CANCEL, secure the lid and press the SOUP function. This will cook
for 30 minutes and when the cooking has nished, press KEEP WARM / CANCEL and
release the pressure naturally.
3. When the pressure has released, remove the lid and stir in the fresh parsley. Serve hot with
a swirl of sour cream.
Serves 6-8
RUSSELL HOBBS and logo are Trade Marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2013 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the RHPC1000 Pressure Cooker by Russell Hobbs. All rights reserved. No part of this
publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, mechanical,
photocopying, recording or otherwise, without prior permission of the copyright owner.
www.russellhobbs.com.au
www.russellhobbs.co.nz
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