Pumpkin leftovers - Pumpkin & Chorizo broth

If you're currently elbows deep in pumpkin flesh and at a bit of a loss as to what to do with it all, why not turn it into dinner?

Here's a recipe that I love, and its quick and easy - if there's anything you haven't got in the cupboard, a quick trip to Tesco will sort that out.

Apologies if my quanities are a little vague for you - I like to improvise and not stick too close to a recipe so I leave room for interpretation!

Pumpkin, Chorizo and Kale Broth (this will serve 2)

3 or 4 Cooking Chorizo sausages (these are the raw ones, they're confusingly close to the cooked ones in Tesco)

Pumpkin flesh, cubed

A big clump of Kale

1 Onion, finely chopped

Some Garlic Cloves, crushed and chopped

500ml of decent chicken stock (I use Kallo Organic or Just Boullion, an OXO cube won't cut it, I'm afraid)

Cut the chorizo sausages into discs, about 5mm thick, put some oil in a large, heavy based saucepan and fry the chorizo with the garlic and onion for five minutes. Add the cubed pumpkin and fry for another three minutes.

Add the stock and season with some salt and pepper. Cover and allow to simmer for 10 minutes, until the pumpkin flesh is falling to bits.

Use a potato masher to mash up the pumpkin, it can be quite a rough mash - no need to get all the lumps out. Then, put as much kale as you can submerge in the broth, and cover again for another 5 minutes simmering.

That's it! Easy, quick and you only muck up one pan - and it tastes fantastic. Chances are you won't want to wait a year to make it again though, so substitute pumpkin for butternut squash or even potato.

Image from Dr Bacchus Flickr Photostream