Description
This Spicy Chorizo Pumpkin Soup is a comforting and flavorful dish that’s perfect for cozy autumn evenings. The rich pumpkin base is infused with the bold, spicy flavors of chorizo, making it a hearty and satisfying meal.
Ingredients
– 1 pound spicy chorizo, diced
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cans (15 oz each) pumpkin puree
– 4 cups vegetable or chicken broth
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon chili powder
– 1/4 teaspoon cayenne pepper
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
Instructions
1. In a large pot or Dutch oven, cook the diced chorizo over medium heat until browned and crispy, about 5-7 minutes.
2. Remove the chorizo from the pot, leaving the rendered fat behind. Add the diced onion and garlic to the pot and sauté until softened, about 3-5 minutes.
3. Add the pumpkin puree, broth, cumin, paprika, chili powder, and cayenne pepper to the pot. Whisk to combine and bring the mixture to a simmer.
4. Reduce the heat to low and let the soup simmer for 15-20 minutes, stirring occasionally, until the flavors have melded.
5. Using an immersion blender or a traditional blender, puree the soup until smooth and creamy.
6. Stir in the cooked chorizo and season with salt and pepper to taste.
7. Ladle the soup into bowls and garnish with fresh chopped cilantro.
Notes
For a creamier soup, you can add a splash of heavy cream or coconut milk. You can also roast the pumpkin instead of using canned puree for a more intense pumpkin flavor.
- Prep Time: 15
- Cook Time: 30
- Category: Salads & Soups Starters
- Method: Stovetop
- Cuisine: American