Description
A warm and comforting soup blending spicy chorizo and creamy pumpkin, perfect for autumn.
Ingredients
Scale
- 1 tablespoon olive oil
- 8 ounces spicy chorizo, sliced
- 1 sweet onion, chopped
- 3 cloves garlic, minced
- 4 cups fresh or canned pumpkin puree
- 4 cups vegetable or chicken broth
- 1/2 cup cream or coconut cream
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- Fresh cilantro or parsley, for garnish
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the sliced chorizo and cook for 5-7 minutes until browned.
- Stir in the chopped onion and minced garlic; sauté for 3-4 minutes until onions are translucent.
- Add pumpkin puree, cumin, chili powder, and smoked paprika. Stir and cook for 2 minutes.
- Slowly add broth, stirring continuously. Bring to a gentle boil, then reduce heat and simmer for 20-30 minutes.
- Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender to blend in batches.
- Return soup to the pot and stir in cream. Adjust seasoning as necessary and garnish with fresh herbs before serving.
- Ladle into bowls and serve hot with crusty bread or a side salad.
Notes
Adjust spice levels according to taste. Can be made ahead and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 50mg
Keywords: pumpkin soup, chorizo soup, fall recipe, comfort food