Go Back

Spicy Chorizo Pumpkin Soup

Spicy chorizo pumpkin soup is a creamy, deep-orange bowl made silky with an immersion blender. The base simmers with pumpkin and tomatoes, then finishes with cream and crisp chorizo crumbles.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Spanish-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Spanish chorizo
  • 8 oz Spanish chorizo Diced
Pumpkin puree
  • 2 can (15 oz) pumpkin puree
Onion
  • 1 onion Diced
Garlic
  • 4 clove garlic Minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Smoked paprika
  • 1 tsp smoked paprika
Cumin
  • 0.5 tsp cumin
Cayenne
  • 0.25 tsp cayenne
Olive oil
  • 2 tbsp olive oil
Fresh parsley
  • 1 fresh parsley For serving
Crusty bread
  • 1 crusty bread For serving
Salt
  • 0.25 tsp salt To taste
Black pepper
  • 0.25 tsp black pepper To taste

Equipment

  • 1 Dutch oven

Method
 

Brown the chorizo
  1. Cook the diced Spanish chorizo in olive oil over medium-high heat until crispy, then remove to a plate and leave the fat in the pot.
Build the flavor base
  1. Sauté the diced onion in the chorizo fat until softened, about 4 minutes, then stir in the minced garlic, smoked paprika, cumin, and cayenne and cook for 2 minutes until fragrant.
Simmer the soup
  1. Add the pumpkin puree, diced tomatoes, and chicken broth, bring to a simmer, and cook for 15 minutes, until the flavors meld and the soup thickens slightly.
Blend and finish
  1. Blend the soup smooth with an immersion blender until it looks uniformly creamy and orange.
  2. Stir in the heavy cream, then season with salt and black pepper to taste until the flavor is balanced.
Serve
  1. Ladle the soup into bowls, top with the crispy chorizo crumbles, and finish with fresh parsley; serve with crusty bread.

Notes

Pro tip: for the smoothest texture, blend thoroughly right after simmering while the soup is hot. Store in the refrigerator up to 4 days; reheat gently on the stove over medium-low, stirring so the cream stays silky. Freezing is not recommended because cream can separate after thawing. If you want it dairy-light, use evaporated milk instead of heavy cream for a similar creamy finish.