2
CHORIZO, PUMPKIN & FENNEL SOUP
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Serves: 6
Ingredients:
2 tsp olive oil
2 chorizo sausages, thinly sliced
200g fennel bulb, roughly chopped
1 clove garlic, nely chopped
½ red onion, nely chopped
750g Jap pumpkin, peeled & cut into large chunks
1 bay leaf
1L vegetable stock
Sour cream or yoghurt to serve
Method:
1. Add the oil in the multi cooker pot and select SAUTÉ. Leave to heat up for 1 minute then add
the chorizo and sauté for 3-4 minutes, without stirring, until the chorizo is nicely browned.
Remove the chorizo to a bowl and set aside. Add the remaining ingredients to the cooker pot
and stir to combine.
2. Press KEEP WARM/CANCEL. Secure the lid; ensuring the exhaust valve is in the sealed
position, then select the SOUP/CURRY function. The soup will cook for 30 minutes. Use the
quick release method to vent the steam manually. Remove the lid only when the red oat
indicator drops.
3. Transfer the soup to a blender or use a stick blender to puree the soup until smooth. Serve
the soup hot topped with chorizo and a swirl of sour cream or dollop of yoghurt.
RUSSELL HOBBS and logo are Trade Marks of Spectrum Brands, Inc., or one of its subsidiaries.
©2021 Spectrum Brands, Inc.
Recipes are to be used in conjunction with the RHPC3000 11-in-1 Digital Multi 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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