Go Back

Spicy Chorizo Pumpkin Soup

Spicy chorizo pumpkin soup with a smooth, immersion-blended texture and crispy chorizo crumbles. Simmer pumpkin, tomatoes, and broth, then finish with heavy cream and warm spices for a creamy orange bowl.
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
  

chorizo
  • 8 oz Spanish chorizo, diced
pumpkin puree
  • 15 oz pumpkin puree two 15-oz cans
aromatics
  • 1 onion, diced
  • 4 clove garlic, minced 4 cloves
broth
  • 4 cup chicken broth
cream
  • 1 cup heavy cream
tomatoes
  • 14 oz diced tomatoes 1 can
spices
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 tsp cayenne
oil
  • 2 tbsp olive oil
serving
  • 1 Fresh parsley and crusty bread for serving
seasoning
  • 0.25 tsp Salt and pepper to taste adjust to taste

Equipment

  • 1 Dutch oven

Method
 

Brown and build flavor
  1. Cook the diced Spanish chorizo in olive oil over medium heat until crispy, about 6-8 minutes, then remove and set aside, leaving the fat in the pot.
  2. Sauté the diced onion in the chorizo fat for 4 minutes until softened, then add the minced garlic along with smoked paprika, cumin, and cayenne and cook for 2 minutes.
Simmer and blend
  1. Add pumpkin puree, diced tomatoes, and chicken broth, then bring to a simmer and cook for 15 minutes, stirring occasionally.
  2. Blend the soup smooth with an immersion blender until thick and velvety.
Finish and serve
  1. Stir in the heavy cream and season with salt and pepper to taste until the soup is creamy and evenly colored.
  2. Ladle into bowls and top each with crispy chorizo crumbles and fresh parsley, then serve with crusty bread.

Notes

Pro tip: For extra creamy texture, blend thoroughly while the soup is hot, then briefly rewarm after adding cream. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 3 months (best without fresh parsley). For a dairy-light option, use half-and-half or coconut cream in place of heavy cream, keeping the rest of the steps the same.