Pumpkin, Chorizo, Carrots, Onion, Sourdough Bread, Butter, Garlic, Vegetable Stock, Sunflower Oil, Salt, Smoked Paprika, Pepper.
Keep refrigerated, store at 5°C or below. Use on day of opening. Freeze with use by date. Once frozen, consume within 1 month. Cook from frozen or defrost in refrigerator and use with 24 hours. Do not refreeze.
Contains Cereals Containing Gluten, Milk.
|Average Quantity per Serving||Average Quantity per100 g|
|Energy||3270kJ (780Cal)||433kJ (104Cal)|
Read the cooking instructions in full before you start
- Place the pan on the stove at high heat and grill the chorizo until golden brown. Set aside.
- Add the pumpkin soup to the pan and reheat the soup to your liking. Add salt & pepper mix to taste.
- Toast the sourdough bread to your liking and spread the butter.
- Place the Spanish Pumpkin Soup into two bowls. Sprinkle with the paprika and add the chorizo. Serve with the sourdough bread.