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Spicy Chorizo Pumpkin Soup Recipe

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4.7 from 58 reviews

This spicy chorizo pumpkin soup combines the smoky heat of chipotle peppers with the creamy sweetness of pumpkin puree, enhanced by savory chorizo and aromatic spices. A hearty and comforting bowl perfect for cool days, delivering a rich depth of flavor through simple stovetop cooking.

Ingredients

Meat

  • ½ lb chorizo

Vegetables & Aromatics

  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 5 chipotle peppers, chopped

Spices

  • 1 teaspoon cumin
  • 1 ½ teaspoons salt
  • 1 teaspoon black pepper

Liquids & Dairy

  • 15 oz chicken or beef broth
  • 2 cups pumpkin puree
  • ¼ cup heavy cream

Garnish

  • Chopped green onions (for serving)

Instructions

  1. Cook chorizo: Add the chorizo to the soup pot and heat it on medium. Let it simmer for about 5 minutes while stirring occasionally to break it up and render the fat. Once cooked, scoop the chorizo into a bowl and set aside.
  2. Remove excess fat: Use paper towels to wipe most of the chorizo fat from the pot, leaving just a little to sauté the vegetables.
  3. Sauté onions and chorizo: Add chopped onions to the pot and sauté until fragrant and translucent. While the onions cook, drain excess fat from the reserved chorizo in the bowl, then add the chorizo back into the pot with the onions.
  4. Add garlic and chipotle peppers: Stir in chopped garlic and chipotle peppers to the pot, cooking briefly until aromatic.
  5. Add liquids and spices: Pour in the broth and add the pumpkin puree, cumin, salt, and black pepper. Stir well to combine all ingredients.
  6. Simmer the soup: Let the mixture simmer gently for about 10 minutes to allow flavors to meld and the soup to thicken slightly.
  7. Finish with cream: Stir in the heavy cream, then turn off the heat to avoid curdling. Mix well to create a smooth, rich texture.
  8. Serve: Ladle the soup into bowls, topping with reserved pieces of chorizo and chopped green onions for garnish. Enjoy warm.

Notes

  • For a milder soup, reduce the number of chipotle peppers or remove seeds before adding.
  • Use pumpkin puree made from fresh roasted pumpkin or canned for convenience.
  • Drain excess fat carefully for a less greasy soup but retain some for flavor.
  • Garnish with a dollop of sour cream or fresh cilantro if desired.
  • This soup can be blended for a smoother texture or served chunky as described.

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