Spicy Chorizo Pumpkin Soup

Why make this recipe

Spicy Chorizo Pumpkin Soup is a delightful and hearty dish that combines the sweetness of pumpkin with the bold flavors of chorizo. It’s perfect for cozy evenings and is sure to impress your family and friends. This soup is not only delicious but also easy to make, making it a great option for weeknight dinners or entertaining guests. The warming spices and creamy texture create a comforting meal that will warm you from the inside out.

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How to make Spicy Chorizo Pumpkin Soup

Ingredients

• 2 cups pumpkin puree
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 lb chorizo, diced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for sautéing
• Fresh parsley for garnish

Directions

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
2. Add the chorizo and cook until browned.
3. Stir in the pumpkin puree, chicken broth, and smoked paprika. Bring to a simmer and cook for about 15 minutes.
4. Stir in the heavy cream, and season with salt and pepper.
5. Blend the soup with an immersion blender until smooth.
6. Serve hot, garnished with fresh parsley.

How to serve Spicy Chorizo Pumpkin Soup

Serve the soup hot in a bowl, garnished with fresh parsley. This soup pairs well with crusty bread or a simple salad for a complete meal. You can also offer some extra spices or hot sauce on the side for those who like an extra kick.

How to store Spicy Chorizo Pumpkin Soup

Store any leftover soup in an airtight container in the refrigerator. It will last for about 3 to 4 days. You can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring it to a freezer-safe container.

Tips to make Spicy Chorizo Pumpkin Soup

• For a vegan version, replace the chorizo with a plant-based sausage and use coconut cream instead of heavy cream.
• You can adjust the spiciness by using mild or hot chorizo, depending on your preference.
• If you don’t have pumpkin puree, you can roast fresh pumpkin or butternut squash and blend it into a puree before adding it to the soup.

Variation

For a little extra texture, consider adding some diced potatoes or carrots along with the onion and garlic. This will enhance the heartiness of the soup. You can also sprinkle some crumbled feta cheese on top before serving for added flavor.

FAQs

Can I use canned pumpkin for this soup?
Yes, canned pumpkin puree works perfectly for this recipe and saves time.

Is this soup spicy?
Yes, the spiciness comes from the chorizo and smoked paprika. You can adjust the heat by choosing mild chorizo or reducing the amount of paprika.

Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day, making it great for meal prep or entertaining. Just reheat on the stovetop before serving.

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