This spicy chorizo pumpkin soup combines the rich, smoky flavor of chorizo with smooth pumpkin puree and chipotle peppers for a comforting and flavorful dish. Perfect for cooler days, the soup offers a harmonious blend of spices and creamy texture, enhanced with a touch of cream and topped with crispy chorizo pieces and fresh green onions.
Total Time:30 minutes
Yield:4 servings
Ingredients
Sauce and Soup Base
½ lb chorizo
1 onion, chopped
4 cloves garlic, chopped
1 teaspoon cumin
1½ teaspoon salt
1 teaspoon black pepper
15 oz chicken or beef broth
5 chipotle peppers, chopped
2 cups pumpkin puree
¼ cup heavy cream
Garnish
Chopped green onions, for topping
Instructions
Cook chorizo: Add the chorizo to a soup pot and heat over medium heat. Simmer and stir for about 5 minutes until cooked through. Scoop the cooked chorizo into a bowl and wipe most of the fat from the pot with paper towels.
Sauté onions: Add the chopped onions to the pot and sauté until fragrant and translucent. Drain the fat from the cooked chorizo that was scooped into the bowl, then add the chorizo back into the pot with the onions.
Add aromatics: Stir in the chopped garlic and chipotle peppers with the chorizo and onions, cooking briefly until fragrant.
Add liquids and spices: Pour in the broth and add the pumpkin puree, cumin, salt, and black pepper. Stir everything together well.
Simmer soup: Let the soup simmer gently for about 10 minutes to blend the flavors.
Finish with cream: Stir in the heavy cream and then turn off the heat.
Serve: Ladle the soup into bowls, topping each with some of the cooked chorizo pieces and chopped green onions for garnish.
Notes
To reduce fat content, drain excess chorizo fat carefully as instructed.
Adjust chipotle peppers to your preferred spice level; remove seeds for less heat.
Use pumpkin puree from a can or homemade roasted pumpkin puree.
For a dairy-free version, substitute heavy cream with coconut cream or omit entirely.
This soup pairs well with crusty bread or cornbread for a hearty meal.
