Description
A hearty soup combining warm, smoky chorizo and silky pumpkin, perfect for comforting cool evenings.
Ingredients
Scale
- 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