There’s nothing quite like a bowl of spicy chorizo pumpkin soup to warm your soul and tickle your taste buds. Imagine the rich aroma of roasted pumpkin mingling with the smoky, savory essence of chorizo, all wrapped up in a cozy, creamy texture that begs for a spoon. Witch’s Cauldron Beef Stew It’s like a hug in a bowl, perfect for chilly evenings or when you want to impress guests without the fuss. For more inspiration, check out this more delicious recipes recipe.
This delightful dish has been a staple in my kitchen for years, often making an appearance at gatherings or cozy family dinners. The moment I serve it, friends and family look at me with wide eyes and eager smiles, ready to dive in. Chimichurri Sauce for Grilling I often find myself reminiscing about that one time I whipped this up for a last-minute dinner party, and everyone raved about it! Trust me; you’ll want to keep this recipe close!
Why You'll Love This Recipe
- This spicy chorizo pumpkin soup is incredibly easy to prepare, making weeknight dinners stress-free
- Its flavor profile boasts the perfect balance of sweetness from the pumpkin and heat from the chorizo
- The vibrant orange hue makes it visually stunning on any table setting
- Versatile enough, you can enjoy it as a starter or main dish with crusty bread
I still remember when I first introduced this soup to my skeptical cousin—he had no idea what he was missing until he took that first spoonful!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
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Pumpkin: Opt for sugar pumpkins or butternut squash for natural sweetness and rich flavor.
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Chorizo: Choose spicy chorizo for that extra kick; it really elevates this soup.
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Onions: Sweet onions add depth; chop them finely to ensure they cook evenly.
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Garlic: Fresh garlic cloves will give your soup an aromatic punch; don’t skimp on these!
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Vegetable Broth: Low-sodium broth keeps things balanced without overpowering the flavors.
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Coconut Milk: This adds creaminess; full-fat coconut milk works best for richness.
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Cilantro (optional): For garnish; fresh cilantro brightens up each bowl beautifully.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it together
Preheat your kitchen to comfort mode because we’re about to make some magic happen!
Sauté the Aromatics: Heat a large pot over medium heat and add diced chorizo. Cook until browned and crispy while enjoying the delightful aroma filling your kitchen.
Add Onions and Garlic: Toss in chopped onions and minced garlic into the pot. Sauté until the onions turn translucent and release their sweet scent; this usually takes about 5 minutes.
Add Pumpkin and Broth: Stir in diced pumpkin along with vegetable broth. Bring everything to a simmer while mentally preparing for an explosion of flavors.
Simmer Until Tender: Let the mixture simmer gently until the pumpkin is tender enough to pierce with a fork—around 15-20 minutes should do it nicely.
Puree for Creaminess: Use an immersion blender (or transfer carefully to a blender) to puree the soup until smooth. If you’re feeling adventurous, leave some chunks for an added texture!
Finish with Coconut Milk: Stir in coconut milk until fully combined. Taste and adjust seasoning if desired; you might need just a pinch more salt or spice to kick things up!
Serve immediately garnished with fresh cilantro if desired, and enjoy every luscious spoonful as if it’s your last!
You Must Know
- This spicy chorizo pumpkin soup is not just a warm hug in a bowl; it’s a flavor explosion!
- The rich, smooth texture combined with the zesty kick of chorizo makes it a crowd-pleaser
- Perfect for chilly evenings, and you can whip it up in no time
Perfecting the Cooking Process
For more inspiration, check out this about Just Bite In recipe.
Start by sautéing the chorizo to release its oils and flavors. Then, add onions and garlic until fragrant. Follow with pumpkin and broth for a creamy, dreamy consistency.
Add Your Touch
Feel free to swap out pumpkin for butternut squash or add some coconut milk for an extra creamy finish. Top with fresh herbs or a dollop of sour cream for zing!
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of water if it thickens too much.
Chef's Helpful Tips
- To prevent overcooking the chorizo, remove it once it’s crispy and set aside before cooking veggies
- Use fresh pumpkin for a sweeter taste, or canned for convenience
- Always blend well for that perfect creamy texture without lumps!
Cooking this spicy chorizo pumpkin soup always reminds me of cozy gatherings with friends where laughter fills the air and bowls are never empty. Tuscan White Bean Soup.
FAQ
Can I make this soup vegetarian?
Absolutely! Swap chorizo for mushrooms or lentils to keep it hearty.
How long does this soup last in the fridge?
The spicy chorizo pumpkin soup stays fresh in the fridge for up to three days. Shredded Chicken Stuffed Peppers.
Can I freeze this soup?
Yes, freeze in portions for easy meals later; just thaw before reheating.
Spicy Chorizo Pumpkin Soup
- Total Time: 40 minutes
- Yield: Serves 4
Description
Warm your soul with this Spicy Chorizo Pumpkin Soup—a perfect blend of sweet pumpkin and spicy chorizo, creating a creamy texture that’s sure to impress. Ideal for chilly evenings or entertaining guests, this easy-to-make dish guarantees smiles at the dinner table. With its vibrant orange hue and aromatic flavors, it’s not just a meal; it’s a cozy experience in every bowl.
Ingredients
- 2 cups sugar pumpkin (peeled and diced)
- 7 oz spicy chorizo (diced)
- 1 medium sweet onion (chopped)
- 4 garlic cloves (minced)
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- Fresh cilantro (for garnish)
Instructions
- In a large pot over medium heat, sauté diced chorizo until browned and crispy.
- Add chopped onions and minced garlic; cook until onions are translucent (about 5 minutes).
- Stir in diced pumpkin and vegetable broth; bring to a simmer.
- Simmer until pumpkin is tender (15-20 minutes).
- Use an immersion blender to puree the soup until smooth.
- Stir in coconut milk; taste and adjust seasoning as needed.
- Serve hot, garnished with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 30mg
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