Chorizo in smokey Pumpkin Stew

Add a little bit of liquid Hickory smoke to a dish and it changes into the next level.

I wanted a vegetable stew with the main part of a Hokkaido pumpkin. But lots of other vegetables should play a part too. 

The protein was a Spanish Chorizo sausage. There came the idea of smoked paprika and the step up with liquid Hickory smoke.   

Recipe for 3:

200 g Chorizo

1,2 kg Hokkaido pumpkin

1 thick celeriac slice, 1 carrot, 1 shallot onion, 3 spring onions, 5 cloves of garlic, 1 green chili, 1 red bell pepper, parsley

1 small can pimiento rojo, 2 tbsp tomato paste, 2 tbsp smoked paprika, 4 drops liquid Hickory smoke

Salt, pepper, 1 beef stock cube, 800 ml water

Get rid of the Chorizo skin. Cut the sausage in bite size chunks.

Cut up the pumpkin and take the seeds out. Since this one is edible with the skin, season it with salt and pepper and brush it with olive oil. The same with the carrot and celeriac. 

Put them in the ovem at 170 C fan for 30 min

Chop the remaining veggies. In a soup pot start with the Chorizo. You will need no additional oil. Browing the sausage releases red oil. Take the sausage out.

In the red oil sweat the fresh veggies until soft. Add tomato paste and pimiento rojo and drizzle Smoke and smoked paprika in. Add salt and pepper.

Add water and stock cube and bring to a boil. Now chop the oven veggies and aff them to the soup. Place the sausage chunks back in and bring again to a boil. Check the seasoning and the smoke amount. Finish with parsley.