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–+ servings
Spicy chorizo pumpkin soup

Creamy Spicy Chorizo Pumpkin Soup: Your Cozy Fall Favorite

Delight in this spicy chorizo pumpkin soup that combines savory chorizo and sweet pumpkin for a perfect fall dish.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 pound Chorizo Key protein; substitute with tofu chorizo for vegetarian option.
  • 1 medium Onion Chopped finely.
  • 3 cloves Garlic Minced.
  • 1 teaspoon Cumin Earthy notes.
  • 1 teaspoon Salt Adjust according to taste.
  • 1/2 teaspoon Black Pepper Freshly ground.
  • 4 cups Broth Chicken or vegetable broth.
  • 1-2 whole Chipotle Peppers Adjust based on heat preference.
  • 1 cup Pumpkin Puree Ensure it's pure pumpkin puree.
  • 1/2 cup Cream Or substitute with coconut cream.

Equipment

  • heavy-bottom pot

Method
 

Cooking Instructions
  1. In a heavy-bottom pot, heat the pot over medium heat and add the chorizo. Sauté for about 5 minutes until browned.
  2. Add the finely chopped onions to the pot with the chorizo, stirring them together. Sauté for about 3-4 minutes or until soft.
  3. Add minced garlic and chopped chipotle peppers, continuing to cook for an additional minute.
  4. Pour in your choice of broth along with the pumpkin puree. Sprinkle in cumin, salt, and black pepper, stirring well.
  5. Bring the mixture to a gentle simmer and allow it to cook for about 10 minutes.
  6. Once simmered, remove from heat and stir in the cream for richness.
  7. Ladle the soup into bowls, garnishing with roasted pumpkin seeds and chopped green onions.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 30gProtein: 15gFat: 18gSaturated Fat: 9gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 2000IUVitamin C: 12mgCalcium: 60mgIron: 2mg

Notes

This soup can be stored in the fridge for up to 3 days or frozen for 2 months.

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