Tofu chorizo pumpkin soup

A hearty winter soup, the use of chorizo and tofu adds an extra flavour dimension and texture.

1. Cut chorizo into thin slices, pumpkin and tofu into cubes.

2. Sear chorizo slices until some oil renders out, put the chorizo aside. Cook pumpkin in the oil, add salt, stock and water, cook until pumpkin is soft. Blend into a thick soup.

3. At low heat, add tofu, cook until soup boils again, add chorizo and serve.