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Pumpkin Tea Soup with Eggplant and Chorizo

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Pumpkin Tea Soup with Eggplant and Chorizo

Cuisine:

    Who says soup has to be bland? This recipe brings a Cebuano twist on pumpkin soup by using chorizo and infuses even more flavor with chamomile tea!

    • 45 Minutes
    • Serves 4
    • Medium

    Ingredients

    Directions

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    Steps

    1
    Done

    In a pot, combine stock ingredients, squash, and potato. Bring to a boil and reduce to a simmer.

    2
    Done

    Once squash and potato has softened, remove teabags and transfer liquid to a blender or food processor. Puree until smooth.

    3
    Done

    Using a strainer, pour the puree into a pot and simmer. Add Clara Ole Bechamel White Sauce into the soup bit by bit mixing in between to temper.

    4
    Done

    Add a pinch of McCormick Old Bay Seasoning and mix well.

    5
    Done

    In a non-stick pan, pan sear the sliced eggplant and grill the skinless chorizo.

    6
    Done

    Serve the pumpkin tea soup with the eggplant and chorizo on top.

    7
    Done

    Garnish with fresh parsley and drops of sesame oil.

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