Spicy Chorizo Pumpkin Soup Recipe

Introduction

This spicy chorizo pumpkin soup is a comforting blend of smoky sausage, creamy pumpkin, and warming spices. Perfect for chilly evenings, it offers a rich, flavorful experience with just the right amount of heat. Ready in under an hour, it’s an easy dish to impress your family or guests.

Ingredients

• 1 pound (450g) chorizo sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 can (15 oz) pumpkin puree
• 4 cups (960ml) vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste
• 1 cup (240ml) heavy cream
• Fresh cilantro or parsley for garnish

Instructions

1. Step 1: In a large pot over medium heat, heat the olive oil. Add the chorizo sausage, breaking it up with a spoon, and cook until browned and crispy, about 5-7 minutes. Stir in the diced onion and minced garlic, cooking until the onion is translucent, around 3-4 minutes.
2. Step 2: Add the ground cumin, smoked paprika, cayenne pepper, salt, and black pepper. Mix well and cook for 1 minute to toast the spices. Then, pour in the pumpkin puree and vegetable broth, stirring to combine. Bring the mixture to a simmer.
3. Step 3: Reduce the heat to low and simmer the soup for 20 minutes to allow flavors to meld. For a smoother texture, use an immersion blender to puree the soup until creamy, or carefully blend in batches.
4. Step 4: Stir in the heavy cream and heat through for 5 more minutes. Taste and adjust seasoning if needed.
5. Step 5: Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve hot and enjoy your spicy chorizo pumpkin soup!

Tips & Variations

• For a lighter option, use turkey or chicken chorizo instead of pork chorizo.
• Substitute heavy cream with coconut milk for a dairy-free version.
• If not vegetarian, chicken broth can replace vegetable broth for deeper flavor.
• Adjust cayenne pepper quantity based on your preferred spice level.
• Serve with crusty bread or a dollop of sour cream for extra richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent burning. The soup may thicken when chilled; add a splash of broth or water when reheating to reach desired consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, simply omit the chorizo and use vegetable broth. You can add smoked paprika and cumin to enhance the flavor without the meat.

How spicy is this soup?

This soup has a moderate heat from the chorizo and cayenne pepper, but you can easily adjust the cayenne amount to make it milder or spicier according to your taste.

Spicy Chorizo Pumpkin Soup Recipe

Print Recipe

★★★★★

5 from 123 reviews

This Spicy Chorizo Pumpkin Soup is a flavorful and hearty dish combining smoky, spicy chorizo with creamy pumpkin puree and warm spices. Perfect for a cozy meal, it features a rich, velvety texture enhanced by heavy cream and is garnished with fresh herbs for added freshness and color.

• Author: Viktoria
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Sausage and Aromatics

• 1 pound (450g) chorizo sausage
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil

Soup Base

• 1 can (15 oz) pumpkin puree
• 4 cups (960ml) vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and black pepper to taste

Finishing Touch

• 1 cup (240ml) heavy cream
• Fresh cilantro or parsley for garnish

Suggested Substitutions

• Use turkey or chicken chorizo for a lighter option
• Substitute heavy cream with coconut milk for a dairy-free version
• Use chicken broth instead of vegetable broth for a non-vegetarian option

Instructions

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chorizo sausage, breaking it up with a spoon, and cook for 5-7 minutes until browned and crispy. Stir in the diced onion and minced garlic, cooking until the onion becomes translucent, about 3-4 minutes.
2. Combine the Ingredients: Add ground cumin, smoked paprika, cayenne pepper, salt, and black pepper to the pot. Mix well and cook for another minute to toast the spices. Then, pour in the pumpkin puree and vegetable broth, stirring to combine everything evenly. Bring the mixture to a simmer.
3. Simmer the Soup: Reduce the heat to low and let the soup simmer gently for 20 minutes to allow the flavors to meld together. If a smoother texture is desired, use an immersion blender to puree the soup directly in the pot or carefully transfer it to a blender in batches to puree until smooth.
4. Finish with Cream: Stir in the heavy cream and heat the soup through for an additional 5 minutes. Taste and adjust seasoning as needed with salt and pepper.
5. Serve: Ladle the hot soup into bowls and garnish with fresh cilantro or parsley. Serve immediately and enjoy the rich, spicy flavors.

Notes

• For a lighter soup, use turkey or chicken chorizo instead of traditional pork chorizo.
• To make the recipe dairy-free, substitute heavy cream with coconut milk.
• Chicken broth can replace vegetable broth to add additional depth if not strictly vegetarian.
• Using an immersion blender is safer for hot soup, but a standard blender can be used carefully in batches.
• Adjust cayenne pepper amount to control the spiciness according to your preference.

Keywords: spicy chorizo pumpkin soup, chorizo soup, pumpkin soup, spicy soup, creamy pumpkin soup, fall recipes