Ingredients

• 1 tablespoon olive oil
• 1 chorizo (120g), from the deli, casing removed, finely diced
• 2 small brown onions, coarsely diced
• 900g Kent pumpkin, skin removed, seeded, cut into 2.5cm chunks
• 1 medium carrot, peeled, coarsely diced
• 3 cloves garlic, chopped
• 1 Hoyts Dried Bay Leaf
• 3/4 teaspoon Coles Brand Smoked Paprika
• 3/4 teaspoon Coles Brand Ground Cumin Seeds
• 1 tablespoon Coles Brand Red Wine Vinegar
• 400g can Coles Brand Cannellini Beans, drained, rinsed
• 6 cups water
• 1/4 cup Coles Brand Thickened Cream
• 2 tablespoons (40g) Freshlife pepitas (pumpkin seeds), toasted
• Extra virgin olive oil, for drizzling
• 160g of Coles Bakery Stone Baked Light Rye Sourdough Vienna, sliced, to serve

Method

• Step 1 Heat a large, heavy-based saucepan over medium-high heat. Add the olive oil and chorizo and cook, stirring, for 2-3 mins, or until crisp on the outside. Using a slotted spoon, transfer the chorizo to a plate and set aside.
• Step 2 Add the onions then pumpkin and carrot to the same pan and cook, stirring often, for 5 mins, or until the onions and pumpkin begin to soften. Add the garlic, bay leaf, smoked paprika and cumin and cook, stirring, for 5 mins, or until the pumpkin begins to caramelise.
• Step 3 Add the vinegar and 1/4 cup of the beans. Cover with the water. Bring to a boil, then reduce the heat to medium-low, and simmer uncovered for 20-25 mins, or until the pumpkin is tender. Add the cream and bring back to a simmer. Remove from the heat and allow to cool. Discard the bay leaf.
• Step 4 Working in batches, blend the soup in a blender until smooth. Pour batches back into the saucepan to reheat. Season with salt and freshly cracked black pepper.
• Step 5 Ladle the soup into four bowls. Top with the remaining beans, cooked chorizo, and the pepitas. Drizzle with the extra virgin olive oil, and serve with the bread.