Method

1- In a large pot heat Cobram Estate Extra Virgin Olive Oil, before adding onions and a pinch of salt. Once onions start to become slightly brown, add pumpkin, cumin, coriander and chilli powder, stirring through and cooking off until spices are toasted and aromatic.

2- Add stock and bring up to a boil and then allow to simmer until pumpkin has softened. Using a stick blender, blend the pumpkin until nice and smooth, or to desired texture.

3- In a pan add chorizo to a medium-high heat and cook until crispy.

4- Garnish soup with chorizo, sesame and pumpkin seeds sprinkled over the top as well as a nice dollop of sour cream. Serve with some warm bread rolls.