Warm, smoky chorizo meets silky pumpkin in this hearty, slightly spicy soup. It smells of toasted spices and garlic, has a rich orange color, and a velvety texture that coats the spoon. This Spicy Chorizo Pumpkin Soup is quick to make, comforting on cool evenings, and brightened with fresh cilantro at the end.
Recipe Information
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Servings: 6
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~460 kcal
- Protein: ~18 g
- Carbohydrates: ~8 g
- Fat: ~40 g
- Fiber: ~3 g
- Sugar: ~4 g
- Sodium: ~900 mg
(Values are approximate and will vary by brand of chorizo and broth.)
Why Make This Spicy Chorizo Pumpkin Soup
This soup balances bold, savory chorizo with smooth, naturally sweet pumpkin puree. It’s fast, full of flavor, and has layers of texture — crispy bits of sausage mingle with creamy soup. It warms the kitchen with spice and has a depth that tastes like you cooked it all afternoon, while actually coming together in under an hour. It’s perfect for weeknights, casual dinner parties, or for making ahead and reheating.
How to Make Spicy Chorizo Pumpkin Soup
The method is simple: brown the chorizo to render the fat and build flavor, soften aromatics, add pumpkin and broth, simmer to blend flavors, then puree and finish with cream. Use an immersion blender for an easy single-pot finish or a heat-safe blender in batches.
Ingredients:
- 1 pound chorizo sausage, casing removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 4 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Directions:
Step 1: Preparation
Remove the chorizo from its casing and chop the onion and garlic. Measure the spices and have the pumpkin puree and broth ready. This makes the cooking smooth and fast.
Step 2: Sautéing the Chorizo
In a large pot over medium heat, add the chorizo. Break it up with a spoon and cook until browned and most of the fat has rendered, about 6–8 minutes. Stir often to brown evenly. Use a slotted spoon to press the chorizo so it crisps slightly.
Step 3: Cooking the Aromatics and Simmering
Add the chopped onion and minced garlic to the pot with the chorizo. Cook until the onion is softened, 4–5 minutes. Stir in the pumpkin puree, chicken or vegetable broth, cumin, smoked paprika, and cayenne pepper. Bring to a gentle simmer, then reduce heat and simmer for about 20 minutes to let flavors meld. Taste and season with salt and pepper.
Step 4: Finishing and Blending
Turn off the heat. Use an immersion blender to blend the soup until smooth and velvety. If using a regular blender, carefully transfer the soup in batches and blend, then return to the pot. Stir in the heavy cream and warm through over low heat, but don’t let it boil. Serve hot, garnished with fresh cilantro.
How to Serve Spicy Chorizo Pumpkin Soup
Serve in warm bowls with a sprinkle of fresh cilantro. Add a drizzle of olive oil or a spoonful of Greek yogurt for creaminess. Pair with crusty bread, grilled cheese, or a simple green salad. For a heartier meal, serve over cooked rice or with a side of warm tortillas.
How to Store Spicy Chorizo Pumpkin Soup
- Refrigerator: Cool to room temperature, store in an airtight container for 3–4 days.
- Freezer: Freeze in airtight containers or heavy-duty freezer bags for up to 3 months. Leave room for expansion.
- Reheating: Thaw overnight in the fridge if frozen. Reheat gently on low heat, stirring occasionally. Add a splash of broth if the soup thickens.
Expert Tips for Perfect Spicy Chorizo Pumpkin Soup
- Use quality chorizo for best flavor. Spanish or Mexican styles vary — Mexican chorizo is often spicier and fresh; Spanish is cured and firmer.
- If you prefer less fat, drain a portion of the rendered chorizo fat before adding onions.
- Adjust heat by reducing cayenne or using smoked paprika only. Add hot sauce at the table to let guests control spice.
- For a lighter finish, substitute half-and-half or coconut milk for heavy cream.
- Blend carefully: hot liquids expand in blenders. Hold the lid with a towel and vent to avoid splatters.
- To deepen flavor, add a splash of apple cider vinegar or lime juice at the end to brighten the soup.
Delicious Variations
- Turkey Chorizo Pumpkin Soup: Use turkey chorizo for lower fat and a milder flavor.
- Coconut Chorizo Pumpkin Soup: Replace heavy cream with full-fat coconut milk for a dairy-free, slightly sweet finish.
- Smoky Chipotle Twist: Swap half the cayenne for chipotle in adobo for a smoky, tangy heat.
- Chunky Veggie Version: Reserve some cooked chorizo and pumpkin before blending, then stir them back in for texture.
- Bean Boost: Add a can of drained white beans for extra protein and a thicker texture.
Frequently Asked Questions
-
Can I use fresh pumpkin instead of canned puree?
Yes. Roast or steam peeled pumpkin until very tender, then puree in a blender. You’ll need about 1 1/2–2 cups of pureed fresh pumpkin to replace a 15 oz can. Fresh pumpkin may be slightly less sweet; taste and adjust seasoning. -
How can I make this milder for kids?
Reduce or omit the cayenne and use smoked paprika only. Use a milder chorizo or drain some fat and spice. Serve with a dollop of sour cream or yogurt to cool each bowl. -
Is there a vegetarian version?
Make it vegetarian by omitting chorizo and sautéing diced mushrooms or smoked tofu with the onions, or use smoked paprika and a teaspoon of liquid smoke to recreate the smoky flavor. -
Can I use an immersion blender or do I need a countertop blender?
An immersion blender is ideal for this soup — it blends directly in the pot and is faster. If you use a countertop blender, blend in small batches and vent the lid slightly to release steam. -
Will this soup thicken as it cools?
Yes. The pumpkin and cream cause it to thicken in the fridge. Thin it when reheating with a splash of broth or water to return it to the desired consistency. -
How spicy is this recipe?
The cayenne adds a noticeable kick but not overpowering heat for most people. Reduce cayenne or skip it for a milder soup. You can always add heat at the table.
Conclusion
This Spicy Chorizo Pumpkin Soup combines smoky, spicy sausage with smooth pumpkin for a comforting bowl that’s easy to make and full of character. It’s adaptable, stores well, and shines with simple garnishes like cilantro or a swirl of cream. For another take or visual reference, see Spicy chorizo pumpkin soup – The Top Meal. Give it a try — the aroma alone will convince you it was worth the effort.
Print
Spicy Chorizo Pumpkin Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Gluten-Free
Description
A hearty soup combining warm, smoky chorizo and silky pumpkin, perfect for comforting cool evenings.
Ingredients
- 1 pound chorizo sausage, casing removed
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 4 cups chicken or vegetable broth
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- 1 cup heavy cream
- Fresh cilantro for garnish
Instructions
- Preparation: Remove the chorizo from its casing and chop the onion and garlic. Measure the spices and have the pumpkin puree and broth ready.
- Sautéing the Chorizo: In a large pot over medium heat, add the chorizo. Cook until browned and most of the fat has rendered, about 6–8 minutes.
- Cooking the Aromatics and Simmering: Add the chopped onion and minced garlic to the pot. Cook until the onion is softened, about 4–5 minutes. Stir in pumpkin puree, broth, cumin, smoked paprika, and cayenne pepper. Simmer for about 20 minutes.
- Finishing and Blending: Use an immersion blender to blend the soup until smooth. Stir in the heavy cream and warm through over low heat. Serve hot, garnished with fresh cilantro.
Notes
Serve with crusty bread or grilled cheese. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 460
- Sugar: 4g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 16g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg
