Print

Spicy Chorizo Pumpkin Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 24 reviews

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. Simmer the soup: Let the soup simmer gently for about 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
  5. Finish with cream: Stir in the heavy cream at the end and turn off the heat to preserve the cream’s richness without curdling.
  6. 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.

Find it online: https://lovelycooks.com/spicy-chorizo-pumpkin-soup-recipe/