This spicy chorizo pumpkin soup is a warm hug in a bowl! With tasty chorizo and creamy pumpkin, each spoonful is a flavorful treat that’s perfect for chilly days.
Honestly, it’s hard to keep from licking the bowl clean! I love serving it with some crusty bread to soak up every bit of that yummy broth. You’ll want seconds, believe me!
Key Ingredients & Substitutions
Chorizo: This spicy sausage adds flavor and heartiness to your soup. If you prefer a milder dish, you can switch to sweet or mild chorizo. For a vegetarian option, try using smoked tempeh or vegetarian sausage.
Pumpkin Puree: Canned pumpkin puree is super convenient and has a vibrant flavor. If you want a fresher taste, roast your own pumpkin. Just be sure to scoop out the seeds and steam until soft, then blend until smooth!
Heavy Cream or Coconut Milk: The cream adds richness and a velvety texture. Coconut milk is a fantastic dairy-free alternative with a hint of flavor. You can also use almond or soy milk for a lighter soup.
Spices: Smoked paprika, cumin, and cayenne pepper bring warmth and depth to the soup. If you don’t have smoked paprika, regular paprika works too; just miss out on the smoky flavor. Adjust the cayenne based on your spice preference!
How Do I Ensure My Soup is Smooth and Creamy?
To get that perfectly creamy texture, proper blending is key! If using an immersion blender, blend until the soup is silky. If you’re transferring to a blender, let it cool slightly and blend in batches to avoid spillage.
- Start blending in the middle and gradually move to the sides for even consistency.
- Add the cream or coconut milk after blending, and give it a final stir to mix everything well.
Blending your soup thoroughly ensures every bite is smooth, which complements the chorizo perfectly!
Spicy Chorizo Pumpkin Soup
Ingredients You’ll Need:
- 8 oz (225 g) spicy chorizo sausage, casing removed and sliced or crumbled
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp cayenne pepper (adjust to taste)
- 4 cups (950 ml) pumpkin puree (fresh or canned)
- 4 cups (1 liter) chicken or vegetable broth
- 1 cup (240 ml) heavy cream or coconut milk (optional for creaminess)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped for garnish
- Optional: a squeeze of fresh lime juice for brightness
How Much Time Will You Need?
This delicious soup requires about 10 minutes for preparation and about 30-35 minutes for cooking. In total, you’ll need around 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Brown the Chorizo:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chorizo and cook, stirring occasionally, until it’s nicely browned and cooked through, about 5-7 minutes. Once cooked, remove the chorizo with a slotted spoon and set it aside, but keep the tasty fat in the pot.
2. Sauté the Aromatics:
Add the diced onion to the pot and sauté for about 5 minutes, or until the onion is softened. This will help release all those wonderful flavors. Next, stir in the minced garlic along with the smoked paprika, ground cumin, and cayenne pepper. Cook this for another minute until it all smells delicious!
3. Combine the Soup Base:
Pour in the pumpkin puree and the chicken or vegetable broth, stirring to combine everything nicely. Bring the mixture to a gentle simmer and let it cook for about 15 minutes. This is when the flavors marry, and the soup will start to thicken up a bit.
4. Blend Until Smooth:
Use an immersion blender to carefully puree the soup until it’s smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender. Just be sure to let it cool down slightly to avoid splashes!
5. Finish the Soup:
Return the browned chorizo to the pot and stir in the heavy cream or coconut milk if you’re using it. Heat through for another 5 minutes, but be careful not to boil the soup after adding the cream. This makes it extra rich and velvety.
6. Season and Serve:
Finally, taste and adjust the seasoning with salt and freshly ground black pepper, and add a squeeze of fresh lime juice if you’d like. It adds a delightful brightness to the soup! Serve hot, garnished with chopped cilantro or parsley.
Enjoy your spicy, comforting pumpkin soup with the delicious kick of chorizo!
FAQ
Can I Use Non-Spicy Chorizo?
Absolutely! If you prefer a milder flavor, feel free to substitute it with sweet or mild chorizo. Just keep in mind that the soup will have a different heat level, so you can adjust the cayenne pepper to taste accordingly!
Can I Make This Soup Ahead of Time?
Yes, you can! This soup actually tastes even better the next day as the flavors meld together. Prepare it up to the blending step, then refrigerate for up to 3 days. When ready to serve, reheat on the stovetop, adding a splash of broth or cream if it thickens up too much.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. If you want to freeze it, make sure to cool the soup completely first, then transfer to a freezer-safe container. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
Can I Add More Vegetables to This Soup?
Definitely! Feel free to add veggies like carrots, bell peppers, or kale for extra nutrition. Just sauté them with the onion before adding the garlic and spices to ensure they’re cooked through and flavorful.
FAQ
Can I Use Non-Spicy Chorizo?
Absolutely! If you prefer a milder flavor, feel free to substitute with sweet or mild chorizo. Just keep in mind that the soup will have a different heat level, so you can adjust the cayenne pepper to taste.
