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Warm Up Your Taste Buds with Spicy Chorizo Pumpkin Soup - Featured Image

Warm Up Your Taste Buds with Spicy Chorizo Pumpkin Soup

Learn how to make delicious Spicy chorizo pumpkin soup. Easy recipe with step-by-step instructions.

  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Ingredients

Scale

Choosing the right ingredients is the heart of any good meal, and this soup is no exception. I always recommend fresh, high-quality produce and sausage to make sure every bite bursts with flavor. When it comes to pumpkin, I prefer fresh or canned pumpkin puree with no added sugar or spices—it lets the soup’s natural flavors shine. As for chorizo, a good Spanish or Mexican variety will give you that authentic smoky and spicy kick, but if you want a milder option, you can use turkey chorizo or even smoked sausage.

  • 8 ounces spicy chorizo sausage, casing removed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 3 cups pumpkin puree (fresh or canned)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream or coconut milk (for a dairy-free option)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh cilantro or parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add the chorizo, breaking it apart with a spoon, and cook until browned and fragrant, about 5 minutes.
  2. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.
  3. Add the diced onion to the pot and sauté for 4-5 minutes until translucent and soft.
  4. Stir in the minced garlic, smoked paprika, cumin, and cayenne pepper. Cook for another minute until the spices release their aroma.
  5. Return the chorizo to the pot, then add the pumpkin puree and chicken broth. Stir well to combine.
  6. Bring the soup to a gentle simmer, cover, and cook for 15 minutes to let the flavors meld together.
  7. Remove from heat, then stir in the heavy cream or coconut milk for a smooth, creamy texture.
  8. Season with salt and black pepper to taste. If you prefer a thinner soup, add a bit more broth or water until you reach the desired consistency.
  9. Ladle the soup into bowls and garnish with fresh cilantro or parsley if desired. Serve hot.

  • Author: Jenny
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Cooking
  • Cuisine: International

Keywords: Spicy chorizo pumpkin soup, recipe, cooking, food