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Spicy chorizo pumpkin soup Recipe

Spicy chorizo pumpkin soup Recipe
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★★★★★

4.8 from 21 reviews

A rich and flavorful spicy chorizo pumpkin soup combining the smoky heat of chipotle peppers with creamy pumpkin puree, enhanced by savory chorizo and aromatic spices, perfect for a comforting fall meal.

Ingredients

Scale

Meats

  • 1/2 lb chorizo

Vegetables & Aromatics

  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 5 chipotle peppers, chopped

Liquids

  • 15 oz chicken or beef broth
  • 1/4 cup heavy cream
  • 2 cups pumpkin puree

Spices & Seasonings

  • 1 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

  1. Cook Chorizo: Add the chorizo into a soup pot and heat over medium heat, simmering for about 5 minutes while stirring occasionally. Once cooked, scoop the chorizo into a bowl and set aside. Use paper towels to wipe out most of the fat left in the pot.
  2. Sauté Onions and Garlic: Add the chopped onions to the pot and sauté until fragrant and translucent. Drain excess fat from the bowl containing chorizo (there will be a considerable amount). Add the drained chorizo back to the pot with onions. Then add the minced garlic and chopped chipotle peppers, stirring to combine.
  3. Simmer Soup: Pour in the broth, then add the pumpkin puree along with cumin, salt, and black pepper. Stir well to combine all ingredients. Let the soup simmer for about 10 minutes to allow flavors to meld.
  4. Finish with Cream: Stir in the heavy cream and immediately turn off the heat to keep the creamy texture intact.
  5. Serve: Ladle the soup into bowls, then top with additional cooked chorizo pieces and chopped green onions for garnish.

Notes

  • Use either chicken or beef broth depending on your preference for a richer or lighter base.
  • Adjust the number of chipotle peppers based on your spice tolerance.
  • Draining excess fat after cooking chorizo helps reduce greasiness while keeping flavor.
  • For a vegetarian version, substitute chorizo with smoked paprika and use vegetable broth.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently.

Nutrition

Keywords: spicy chorizo pumpkin soup, chipotle pumpkin soup, creamy pumpkin soup, autumn soups, Mexican pumpkin soup

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