Creamy spicy chorizo pumpkin soup is delicious either with pork or beef sausage. If you never had this yummy combination in your mind, you should totally try it! Chipotle peppers, pumpkin, chorizo and cream, so good together. Cooked in less than 30 minutes, this soup is very filling and comforting. Totally a true fall weather pumpkin soup.
You can make this soup as creamy as you want. Add more cream, you can even blend it using immersion blender until all the chorizo and onions and creamed and mixed into the pumpkin puree soup. I like it a little bit more chunky so i didn't blend the soup.
How to make chorizo pumpkin soup
Today we are going to be making spicy pumpkin soup with chorizo. Pick your favorite sausage, it could be made out of pork or beef. For the first time i saw tofu chorizo yesterday in the store. Didn't try it yet though.
Open sausage package and squeeze everything into the heavy bottom pot. Heat and cook for about 5 minutes, stirring. Scoop it into the bowl and wipe most of the fat with paper towels. Add chopped onions and saute until soft and fragrant. Drain chorizo fat from the bowl and add meat to onions. Saute them together and than add garlic.
If using canned pumpkin, open the can and measure about 2 cups. Add to the pot along with the broth. You can use your favorite broth, it can be chicken, beef or vegetable. I guess you can make this meal vegetarian by using this vegetarian broth, tofu chorizo and vegan cream.
Add spices and let soup simmer for about 10 minutes. Don't boil, just simmer. Let all the flavors blend together. In the end of cooking add some cream and stir.
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You can serve soup in a bowl with chorizo on top and with roasted pumpkin seeds. Add some chopped green onions for a little crunch and color.
What is chorizo
Basically chorizo is a highly seasoned pork or beef sausage. It is very popular in Mexican and Spanish cuisine. It is reddish in color because of the spices added. I have seen vegetarian option in my local supermarket, made out of tofu. Going to try it soon!
What can i use instead of cream
Instead of cream in this spicy chorizo pumpkin soup recipe you can use coconut cream or even half and half. If you don't have any of that you can totally go with the full fat milk. The soup will not be as creamy though.
Recipe tips and tricks
- Make sure to drain all the fat from cooked sausage. It is important because you don't want that fat in your soup. That much amount of fat will affect the flavor of the soup, it will be just very greasy.
- Chipotle peppers. Use as many as you like. To spice things up add Thai peppers as well or jalapenos. Everyone has a different tolerance to the heat so use hot peppers with caution.
- Pumpkin puree. I used store bought canned pumpkin pure and it worked amazing. Make sure to buy an actual pumpkin puree and not a pumpkin pie filling. Sometimes people are getting confused by a similar packaging.
- Make your own pumpkin puree by baking pie pumpkin in the oven and blending it until smooth in the blender or food processor. Here is a great recipe to help you.
- Use your favorite sausage for this recipe. Try pork, beef or tofu chorizo. All of them will taste about the same because of the same spices are used.
- Make this meal vegetarian by using vegetarian broth, tofu chorizo and vegan cream.
More fall recipes
- Pumpkin ricotta bread
- Creamy pumpkin crab bisque
- Ninja foodi cranberry sauce recipe
- Ninja foodi butternut squash soup
- Pumpkin waffles with kodiak mix
Spicy chorizo pumpkin soup
Creamy spicy chorizo pumpkin soup is delicious either
with pork or beef sausage. If you never had this yummy combination in your mind, you should totally try it! Chipotle peppers, pumpkin, chorizo and cream, so good together. Cooked in less than 30 minutes, this soup is very filling and comforting. Totally a fall weather pumpkin soup.
Ingredients
- ½ lb chorizo
- 1 onion
- 4 cloves garlic
- 1 teaspoon cumin
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 15 oz broth (chicken or beef)
- 5 chipotle peppers
- 2 cups pumpkin puree
- ¼ cup cream
Instructions
- Add chorizo in to the soup pot. Heat and simmer on medium heat for about 5 minutes, stirring. Scoop it into the bowl. Wipe most of the fat in the pot with paper towels.
- Add chopped onions and saute until fragrant. Meanwhile drain chorizo that was in the bowl (believe me it will be a lot of fat to drain). Add to onions. Add chopped garlic and peppers.
- Add broth, pumpkin and spices and stir. Let the soup simmer for about 10 minutes. Add heavy cream in the end and turn the heat off.
- Serve with pieces of chorizo on top and chopped green onions.
Notes
- Make this meal vegetarian by using vegetarian broth, tofu chorizo and vegan cream.
- Make sure to drain all the fat from cooked sausage. It is important because you don't want that fat in your soup. That much amount of fat will affect the flavor of the soup, it will be just very greasy.
- Chipotle peppers. Use as many as you like. To spice things up add Thai peppers as well or jalapenos. Everyone has a different tolerance to the heat so use hot peppers with caution.
- Pumpkin puree. I used store bought canned pumpkin pure and it worked amazing. Make sure to buy an actual pumpkin puree and not a pumpkin pie filling. Sometimes people are getting confused by a similar packaging.
- Make your own pumpkin puree by baking pie pumpkin in the oven and blending it until smooth in the blender or food processor.
- Use your favorite sausage for this recipe. Try pork, beef or tofu chorizo. All of them will taste about the same because of the same spices are used.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 284Total Fat: 20gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 47mgSodium: 1114mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 13g
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