Description
A comforting and soul-warming soup that combines the rich flavors of chorizo with the sweetness of pumpkin, perfect for chilly evenings.
Ingredients
Scale
- 1 medium pumpkin, diced (or 1 can of pumpkin purée)
- 8 oz spicy chorizo, crumbled
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/2 cup cream or coconut milk
- Fresh herbs (basil, parsley, or cilantro) for garnish
- Salt and pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until translucent.
- Stir in minced garlic for a minute until fragrant.
- Crumble the chorizo into the pot and cook until browned and fully cooked through.
- Add diced pumpkin or canned pumpkin purée, mixing well and allowing it to absorb flavors for 5 minutes.
- Pour in broth, ensuring it covers the pumpkin.
- Add cumin, smoked paprika, and cayenne; let the soup simmer for 20-30 minutes until pumpkin is tender.
- Using an immersion blender, puree the soup until smooth.
- Stir in cream or coconut milk and adjust seasonings with salt and pepper.
- Ladle the soup into bowls and garnish with fresh herbs. Optionally, add a dollop of sour cream or a sprinkle of red pepper flakes for an extra kick.
Notes
This soup can be made ahead and reheated. It also freezes well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 700mg
- Fat: 27g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 50mg
Keywords: soup, pumpkin, chorizo, spicy, comfort food, fall recipes