Description
This Spicy Chorizo Pumpkin Soup is a comforting and flavorful dish that’s perfect for chilly fall days. The combination of spicy chorizo, creamy pumpkin, and warming spices creates a satisfying and delicious soup that’s ready in just 30 minutes.
Ingredients
– 1 pound spicy chorizo, casings removed
– 1 onion, diced
– 3 cloves garlic, minced
– 1 tablespoon olive oil
– 1 (15 oz) can pumpkin puree
– 4 cups chicken or vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper (or to taste)
– 1/2 teaspoon dried thyme
– Salt and black pepper to taste
– Chopped fresh cilantro, for garnish
– Heavy cream or sour cream, for serving (optional)
Instructions
1. In a large pot or Dutch oven, cook the chorizo over medium heat, breaking it up with a wooden spoon, until browned and crispy, about 5-7 minutes.
2. Add the onion and garlic to the pot and sauté for 2-3 minutes, until the onion is translucent.
3. Stir in the pumpkin puree, broth, cumin, smoked paprika, cayenne, and thyme. Season with salt and black pepper to taste.
4. Bring the soup to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded.
5. Carefully blend the soup with an immersion blender or in batches in a regular blender until smooth and creamy.
6. Ladle the soup into bowls and garnish with chopped fresh cilantro. Serve with a drizzle of heavy cream or sour cream if desired.
Notes
This soup can be made in advance and reheated when ready to serve. The level of spice can be adjusted to your preference by adding more or less cayenne pepper. For a thicker soup, you can simmer it for a few extra minutes.
- Prep Time: 10
- Cook Time: 20
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American