Description
A creamy, spicy soup made with pumpkin and chorizo, perfect for chilly evenings.
Ingredients
Scale
- 1 fresh pumpkin (or 1 can of pumpkin puree)
- 8 oz spicy or sweet chorizo
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream (or coconut milk)
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 tsp cayenne pepper
- Fresh thyme or parsley for garnish
Instructions
- Sauté the chorizo in a large pot with olive oil over medium heat for 5-7 minutes until browned and crispy.
- Add the diced onions and minced garlic, cooking until the onions are translucent (about 3-4 minutes).
- Add the diced pumpkin and cook for a few minutes to lightly toast.
- Pour in the broth and bring to a gentle boil, then reduce heat and simmer for 15-20 minutes until the pumpkin is tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in the cream and season with cumin, paprika, and cayenne.
- Simmer for another 5 minutes to meld the flavors.
- Taste and adjust seasonings before serving.
- Ladle into bowls and garnish with croutons, herbs, or a drizzle of cream.
Notes
For a vegetarian option, use plant-based chorizo or omit it and add more spices for flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Sodium: 500mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg
Keywords: pumpkin soup, chorizo soup, autumn recipes, cozy meals