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Spicy chorizo pumpkin soup

Cozy Up with Spicy Chorizo Pumpkin Soup This Fall

Warm up this autumn with a delicious Spicy Chorizo Pumpkin Soup made with savory chorizo, creamy pumpkin puree, and chipotle peppers.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 lb Chorizo or tofu chorizo for a vegetarian option
  • 1 medium Onion finely chopped
  • 3 cloves Garlic freshly minced
  • 1 tsp Cumin
  • 1 tsp Salt adjust to taste
  • 1/2 tsp Black Pepper adjust to taste
  • 4 cups Broth (Chicken or Vegetable)
  • 1 can Chipotle Peppers use according to desired heat level
  • 2 cups Pumpkin Puree not pie filling
  • 1 cup Cream or coconut cream for a lighter option
Optional Garnish
  • 1/2 cup Roasted Pumpkin Seeds
  • 1/4 cup Chopped Green Onions

Equipment

  • heavy-bottom pot

Method
 

Step-by-Step Instructions for Spicy Chorizo Pumpkin Soup
  1. In a heavy-bottom pot over medium heat, add the chorizo, simmer for about 5 minutes until browned. Drain excess fat.
  2. Add the finely chopped onion to the pot with the cooked chorizo. Sauté for about 3-4 minutes until soft and translucent.
  3. Add the minced garlic, cumin, salt, and black pepper. Sauté for another minute until garlic is fragrant.
  4. Pour in the broth and add pumpkin puree along with chipotle peppers. Stir to combine everything smoothly.
  5. Bring to a gentle simmer over medium-low heat for about 10 minutes to meld flavors.
  6. Stir in the cream, mix well, and heat through for a couple of minutes. Turn off heat.
  7. Ladle into bowls and garnish with roasted pumpkin seeds and chopped green onions before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 25gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 700mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 10mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freezing is possible for up to 3 months.

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