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Spicy Chorizo Pumpkin Soup

Spicy Chorizo Pumpkin Soup – Creamy, Bold & Comfortingly Spiced!
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A comforting and flavorful spicy chorizo pumpkin soup that combines the warmth of chorizo with the creamy texture of pumpkin.

Ingredients

Scale
  • 1 pound (450g) chorizo sausage
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 can (15 oz) pumpkin puree
  • 4 cups (960ml) vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • Salt and black pepper to taste
  • 1 cup (240ml) heavy cream
  • Fresh cilantro or parsley for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Cook chorizo, breaking it up until browned (5-7 minutes).
  3. Add onion and garlic; cook until the onion is translucent (3-4 minutes).
  4. Stir in cumin, smoked paprika, cayenne, salt, and pepper. Cook for 1 minute.
  5. Add pumpkin puree and vegetable broth; stir well and bring to a simmer.
  6. Reduce heat to low and let simmer for 20 minutes.
  7. For a creamier texture, blend the soup with an immersion blender.
  8. Stir in heavy cream and heat through for 5 minutes. Adjust seasoning if needed.
  9. Ladle into bowls and garnish with fresh cilantro or parsley.

Notes

  • For an extra kick, add more cayenne pepper.
  • This soup can be made ahead of time and stored in the refrigerator for up to three days.
  • It can also be frozen for up to three months.

Nutrition

Find it online: https://www.spiritsdrink.com/spicy-chorizo-pumpkin-soup-recipe/