Spicy Chorizo Pumpkin Soup
Spicy Chorizo Pumpkin Soup is the perfect fall dish to warm your soul. This hearty soup features sautéed spicy chorizo, earthy pumpkin, and aromatic spices, creating a delightful blend of flavors that’s both comforting and exciting. Ideal for chilly evenings or festive gatherings, this easy-to-make recipe will impress without overwhelming you in the kitchen. Serve it as an appetizer or main course, and enjoy the vibrant colors and rich taste that embodies autumn.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 8 oz fresh chorizo
- 1 cup pumpkin puree (100% pure)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup full-fat coconut milk
- 1 tsp ground cumin
- 1 tsp paprika
Instructions
- In a large pot over medium heat, brown the crumbled chorizo for about 5 minutes until crispy.
- Add diced onion and minced garlic; sauté until translucent (about 4 minutes).
- Stir in pumpkin puree, cumin, and paprika; simmer for 2 minutes.
- Pour in vegetable broth while stirring; bring to a gentle boil then reduce heat and simmer for 10 minutes.
- Add coconut milk and stir until combined; simmer for another 5 minutes.
- Adjust seasonings if necessary before serving hot, garnished with fresh herbs or red pepper flakes.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 330
- Sugar: 3g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 45mg
Keywords: For added depth of flavor, roast pumpkin cubes before adding them to the soup. Substitute butternut squash for pumpkin or add kale for extra greens. Store leftovers in an airtight container in the fridge for up to five days.