This spicy chorizo pumpkin soup is a warm hug in a bowl! With creamy pumpkin and the kick of savory chorizo, it’s perfect for chilly days.
Trust me, the flavors really dance together! I love topping it with a sprinkle of cheese and some crunchy bread for dipping. It’s like a cozy meal party! 🎉
Key Ingredients & Substitutions
Chorizo: This spicy sausage adds a wonderful kick! If you’d like a milder version, consider using turkey or pork sausage instead. Vegetarian chorizo is also an option for a meat-free soup.
Pumpkin: Fresh pumpkin gives the best flavor, but canned pumpkin puree is a handy substitute. Just reduce the cooking time since it’s already cooked.
Coconut Milk: This adds creaminess and a touch of sweetness. If you don’t have it, any cream or even cashew cream can work. Just keep in mind that it will alter the flavor slightly.
Broth: You can use vegetable or chicken broth based on your preference. Homemade broth will give it a richer flavor, but store-bought works well too!
How Do I Get My Pumpkin Soup Nice and Creamy?
The secret to a smooth, creamy pumpkin soup lies in blending it well. An immersion blender is super easy because you can blend it right in the pot! If using a regular blender, let the soup cool slightly before transferring it in batches to avoid splattering.
- After cooking the pumpkin and spices until tender, carefully blend until silky smooth.
- If you want extra creaminess, add more coconut milk or cream while blending to desired texture.
Enjoy the wonderful mix of spicy and sweet flavors in your soup! Perfect for sharing with friends or savoring solo on a cozy evening!
Spicy Chorizo Pumpkin Soup Recipe
Ingredients You’ll Need:
For the Soup:
- 2 tbsp olive oil
- 200g spicy chorizo sausage, casing removed and crumbled
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 500g pumpkin, peeled and diced
- 750ml vegetable or chicken broth
- 200ml coconut milk or cream
- Salt and freshly ground black pepper, to taste
- Fresh cilantro (coriander) for garnish
How Much Time Will You Need?
This delicious spicy chorizo pumpkin soup takes about 10 minutes for prep and 30 minutes for cooking. It’s perfect for a comforting meal on a chilly day, making it a quick and satisfying dish!
Step-by-Step Instructions:
1. Cook the Chorizo:
Start by heating the olive oil in a large pot over medium heat. Add the crumbled chorizo and cook it until it is browned and crispy, which should take about 5-7 minutes. Once done, use a slotted spoon to remove the chorizo and set it aside. Make sure to leave the flavorful oil in the pot!
2. Sauté the Aromatics:
In the same pot, toss in the chopped onion. Sauté it for about 5 minutes or until it becomes soft and translucent. Next, add the minced garlic, smoked paprika, and ground cumin, cooking for an extra 1-2 minutes until the mixture is aromatic.
3. Add the Pumpkin:
Stir in the diced pumpkin, making sure to coat it well with the spices and onion. This is where the magic starts to happen!
4. Add Broth and Simmer:
Pour the broth into the pot and bring the soup to a gentle boil. After it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. You want the pumpkin to be tender and cooked through.
5. Puree the Soup:
Once the pumpkin is tender, carefully use an immersion blender to puree the soup until it’s super smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be cautious with the hot liquid!
6. Stir in the Cream:
Add in the coconut milk (or cream) and give it a good stir. Season the soup with salt and pepper to taste. Allow it to heat through gently without bringing it back to a boil.
7. Serve and Enjoy:
Serve the soup hot, garnished with the crispy chorizo you set aside earlier and a sprinkle of fresh cilantro on top. It’s ready to enjoy!
This creamy, spicy chorizo pumpkin soup offers a delightful balance of flavors and a cozy warmth that is simply heartwarming! Perfect for sharing on a chilly day or enjoying on your own.
Can I Use a Different Type of Sausage?
Absolutely! If you’re looking for a milder flavor, you can use sweet Italian sausage or even turkey sausage. For a vegetarian option, consider using plant-based chorizo or lentils for protein.
What If I Don’t Have Fresh Pumpkin?
No worries at all! Canned pumpkin puree is a great alternative and saves on prep time. Just make sure to skip the simmering step since it’s already cooked; add it in with the broth instead.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup in advance and store it in the refrigerator for up to 3 days. Simply reheat gently on the stove over low heat before serving. Just be sure to add a little extra broth if needed to loosen it up.
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. You can also freeze it for up to 3 months. To reheat, thaw in the fridge overnight and warm gently on the stove.
