Pumpkin Chorizo And Black Bean Soup | Donna Hay

Ingredients

• 1 tablespoon extra virgin olive oil, plus extra, for drizzling
• 125g firm air-dried chorizo, thinly sliced
• 2 cloves garlic, thinly sliced
• 1 x 400g can chopped tomatoes
• 2 cups (500ml) chicken stock
• 500g Japanese pumpkin, peeled and chopped
• sea salt and cracked black pepper
• 1 x 400g can black beans, rinsed and drained