If you’re looking for something cozy with a punch, this Spicy Chorizo Pumpkin Soup Recipe is an absolute winner. Perfect for chilly nights when you want a meal that’s both comforting and full of vibrant flavor, it brings together smoky chorizo, creamy pumpkin, and a spicy kick you’ll crave again and again.
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Why You’ll Love This Spicy Chorizo Pumpkin Soup Recipe
This soup hits the sweet spot between silky smooth and boldly spicy, and it’s easy enough to whip up after a long day. You get layers of flavor from fragrant garlic and cumin, heat from smoky chipotle, plus that irresistible richness from chorizo that loves to mingle with pumpkin’s mellow creaminess.
- Texture you want: Smooth pumpkin base with meaty chorizo bits adding a satisfying chew
- Flavor that pops: Spicy chipotle peppers and smoky chorizo balanced by sweet pumpkin
- Everyday ingredients: Most of these are pantry staples, so no last-minute store runs
- Works for any night: Hearty enough for dinner, yet elegant enough to serve guests
Ingredient Spotlight
Getting your hands on quality ingredients makes all the difference in this Spicy Chorizo Pumpkin Soup Recipe. I always like to highlight the chorizo and chipotle peppers, as they really bring depth and heat, but don’t overlook fresh garlic and good broth—they’re the unsung heroes of any delicious soup.
- Chorizo: Go for fresh, uncooked chorizo for maximum flavor and juicy texture
- Pumpkin puree: Canned is fine, but homemade or fresh roasted adds a sweeter touch
- Chipotle peppers: Adjust according to spice level, but these give smoky warmth you want
Seasonality & Sourcing
When pumpkins hit their peak in fall, you’ll find the sweetest and most flavorful puree if you’re making it fresh. Otherwise, high-quality canned pumpkin is an excellent year-round choice. Look for authentic chorizo in your butcher or specialty grocery—it’s often best fresh but frozen can work in a pinch. Chipotle peppers in adobo sauce come jarred and can be stored easily, so keep some on hand for whenever that smoky heat calls to you.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by warming your soup pot over medium heat before adding the chorizo. You’ll want to give it about 5 minutes to brown and release its flavors, stirring occasionally. A common mistake is rushing this step — letting the chorizo render its fat fully is key to that rich, toasty base. Once done, scoop the chorizo out but keep that seasoned fat—carefully wipe down most of it with a paper towel to control richness before moving on.
Step 2 — Cook & Build Flavor
Next, add chopped onions to the pot and sauté until they’re fragrant and translucent—around 4 minutes. This step really builds the backbone of the soup. Drain excess chorizo fat you previously set aside and add the chorizo back in with garlic and chopped chipotle peppers. Stir well before pouring in your broth, pumpkin puree, and seasoning with cumin, salt, and black pepper. Let it all simmer gently for about 10 minutes so the flavors meld beautifully. If the spice feels too mild, you can always add a small extra chipotle pepper here, or tone down with a little more pumpkin puree if it’s too fiery.
Step 3 — Finish & Rest
Once your soup is simmered and fragrant, stir in the cream and turn off the heat. This final step softens the spices and adds that velvety texture you’re after. Letting it rest for a few minutes off the heat helps those flavors marry further. When serving, pop some of the reserved cooked chorizo pieces on top along with chopped green onions for a fresh contrast. I love how the soup stays rich without feeling heavy thanks to this last touch.
Troubleshooting Spicy Chorizo Pumpkin Soup Recipe
If your soup feels too thick or dry, simply stir in a bit more broth or water to loosen it up. Too bland? Add a pinch more salt, a squeeze of lime, or extra chipotle for heat. On the other hand, if it’s gotten too spicy, try a splash more cream or pumpkin puree to mellow the heat. And if your chorizo turns rubbery or overly dry, make sure to cook it gently and avoid high heat—it should sweat and release fat, not toughen up.
Pro Tips
I’ve learned a few things while tweaking this Spicy Chorizo Pumpkin Soup Recipe that make all the difference: control your heat, be patient with simmering, and save some chorizo for garnish—it elevates the presentation and texture in a flash.
- Heat control: Start with fewer chipotles if you’re cautious, then add more gradually as it simmers
- Timing window: Don’t rush the simmer; at least 10 minutes lets flavors bloom perfectly
- Make-ahead move: Soup tastes even better the next day as the spices deepen—just reheat gently
- Avoid this pitfall: Resist draining all chorizo fat too early — it’s the flavor powerhouse for your base
Variations & Substitutions
This Spicy Chorizo Pumpkin Soup Recipe is flexible and forgiving. Swap chorizo for spicy turkey sausage for a leaner option or use coconut milk instead of cream for a dairy-free twist. For a vegetarian take, replace chorizo with smoked paprika tofu cubes and veg broth. You can also tweak heat levels by switching chipotle peppers for milder smoked paprika or adding a dash of cayenne.
Great Debates
Butter vs. oil? I’ve found that using the fat rendered from the chorizo as the cooking fat adds unbeatable flavor, so no extra butter or oil is needed. But if your chorizo is super lean, a splash of olive oil can help with caramelizing your onions. Also, some swear by roasted fresh pumpkin over canned—both work well, but fresh adds that bright, earthy note if you have time.
Make-Ahead, Storage & Freezing
You can store leftover Spicy Chorizo Pumpkin Soup Recipe in an airtight container in the fridge for up to 3 days. To freeze, cool completely and pack into freezer-safe containers or bags. It reheats beautifully on the stove over low heat; just stir occasionally and add a splash of broth if it thickens too much. Avoid freezing with cream added—add cream fresh when reheating for the best texture and flavor.
Yield & Conversions
This recipe yields about 4 generous servings. If you want to double it, just double everything equally—no fuss. Halving works too but keep an eye on spices, as smaller batches sometimes need slight adjustments. For metric lovers, ½ lb chorizo is roughly 225 grams, and 15 oz broth is about 450 ml.
Serving Ideas & Pairings
This soup shines on its own but is lovely with a slice of crusty bread or garlic naan to soak up every last drop. A simple green salad with vinaigrette cuts through the richness nicely. For garnish, chopped cilantro or a dollop of sour cream balances the heat beautifully if you want to tame the spice a bit.
FAQs
Absolutely! Canned pumpkin puree is convenient and works perfectly, but fresh roasted pumpkin will add a slightly sweeter, earthier flavor if you have the time to prepare it.
It has a noticeable but balanced heat from chipotle peppers, which you can easily adjust up or down depending on your spice tolerance by adding fewer or more peppers.
Yes, substitute the chorizo with smoked paprika tofu, tempeh, or a plant-based sausage. Also use vegetable broth to keep it fully vegetarian.
Keep leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze without the cream; add cream fresh when reheating for the best texture.
Notes, Tools & Special Equipment
A sturdy 4-quart soup pot or Dutch oven is perfect for this recipe—it holds heat evenly to develop flavors. A good sharp knife helps with chopping onions and garlic quickly. You won’t need fancy gadgets here; a simple wooden spoon or silicone spatula does the job just fine. Just be cautious with the heat when cooking chorizo to avoid burning.
PrintPrintable Recipe 📖
Spicy Chorizo Pumpkin Soup Recipe
A bold and flavorful spicy chorizo pumpkin soup combining the smoky heat of chorizo and chipotle peppers with the creamy sweetness of pumpkin puree. Perfect as a warming appetizer or light meal during the cooler months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Meat
- ½ lb chorizo
Vegetables & Aromatics
- 1 onion, chopped
- 4 cloves garlic, chopped
- 5 chipotle peppers, chopped
Spices & Seasonings
- 1 teaspoon cumin
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
Liquids
- 15 oz chicken or beef broth
- 2 cups pumpkin puree
- ¼ cup cream (heavy cream)
Instructions
- Cook the chorizo: Add the chorizo to a soup pot and heat it over medium heat. Let it simmer for about 5 minutes while stirring occasionally, allowing the fat to render out. Once cooked, scoop the chorizo into a bowl and set aside. Use paper towels to wipe most of the fat from the pot.
- Sauté the aromatics: Add the chopped onions to the cleaned pot and sauté until fragrant and translucent. Drain any excess fat from the reserved chorizo before adding it back to the pot together with the chopped garlic and chipotle peppers. Stir to combine and cook for a minute to release their flavors.
- Add broth and pumpkin: Pour in the chicken or beef broth and add the pumpkin puree along with cumin, salt, and black pepper. Stir the mixture well to combine all ingredients.
- Simmer the soup: Let the soup simmer gently for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Finish with cream: Stir in the heavy cream at the end and turn off the heat to preserve the cream’s richness without curdling.
- Serve: Ladle the soup into bowls and garnish with the reserved pieces of chorizo and chopped green onions for added flavor and texture.
Notes
- Drain excess fat from the chorizo carefully to prevent the soup from becoming too greasy.
- If you prefer less spicy heat, reduce the number of chipotle peppers or substitute with milder smoked paprika.
- Pumpkin puree can be store-bought or homemade by roasting fresh pumpkin and pureeing it.
- To keep the soup vegetarian or vegan, omit chorizo and replace broth with vegetable broth, and use coconut cream instead of heavy cream.
- Serve with crusty bread or toasted tortillas for a complete meal.
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