Description
A hearty soup combining the sweetness of pumpkin with the bold flavors of chorizo, perfect for cozy evenings.
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
Instructions
- In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until softened.
- Add the chorizo and cook until browned.
- Stir in the pumpkin puree, chicken broth, and smoked paprika. Bring to a simmer and cook for about 15 minutes.
- Stir in the heavy cream, and season with salt and pepper.
- Blend the soup with an immersion blender until smooth.
- Serve hot, garnished with fresh parsley.
Notes
Store leftovers in an airtight container for 3-4 days in the refrigerator or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican