This Spicy Chorizo Pumpkin Soup is a warm hug in a bowl! With creamy pumpkin and zesty chorizo, it’s a delightful mix of flavors that will bring a smile to your face.
I love how the spice from the chorizo kicks things up a notch, making it perfect for chilly days. Grab a crusty bread to dip, and you’re all set for a cozy dinner!
Key Ingredients & Substitutions
Chorizo: Spicy chorizo is the star here and adds a lot of flavor. If you can’t find it, try using Italian sausage or turkey sausage for a leaner option. Just add a pinch of cayenne to keep it spicy!
Pumpkin Puree: Canned pumpkin puree is super convenient, but you can also roast fresh pumpkin for a homemade touch. Just bake it until soft, scoop out the flesh, and blend it until smooth.
Coconut Milk: This gives a nice creaminess, but you can substitute with heavy cream or a dairy-free option like almond milk. If you’re using almond milk, consider adding a bit more seasoning for extra flavor.
Spices: Feel free to adjust the spices! If you like it milder, cut back on the cayenne pepper. You can also mix in a little nutmeg for warmth.
How Do I Achieve the Best Flavor Balance in This Soup?
To really make the flavors pop, start by cooking the chorizo well before adding any other ingredients. This step allows the spices and oils from the chorizo to flavor the base of your soup. Here’s how:
- Cook the chorizo until crispy, which enhances its flavor.
- Add onions and garlic to the pot to develop a good aromatic base.
- Use smoked paprika for a deeper flavor profile and balance the spices to your taste.
- Simmer the soup long enough for the pumpkin and broth to blend wonderfully, making it more flavorful.
By layering flavors this way, your soup will taste rich and hearty! Enjoy your cooking!
Spicy Chorizo Pumpkin Soup
Ingredients:
- 2 tablespoons olive oil
- 200g spicy chorizo sausage, sliced into thin rounds
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 4 cups pumpkin puree (fresh or canned)
- 4 cups vegetable or chicken broth
- 1 cup coconut milk (or cream)
- Salt and freshly ground black pepper, to taste
- Fresh cilantro or parsley, chopped (for garnish)
How Much Time Will You Need?
You’ll need about 10 minutes for prep and 30 minutes total cooking time, so just under an hour to bring this delicious soup to life. It’s quick, easy, and perfect for any day!
Step-by-Step Instructions:
1. Get Cooking the Chorizo:
Start by heating the olive oil in a large pot over medium heat. Add the sliced chorizo and cook for about 5 minutes, or until it’s nice and crispy and has released its flavorful oils. Once done, use a slotted spoon to remove half of the chorizo slices and set them aside for garnish later.
2. Sauté the Veggies:
In the same pot (with that delicious chorizo oil!), toss in the diced onion. Sauté it for about 5 minutes until it looks soft and translucent. Next, stir in the minced garlic, smoked paprika, cumin, and cayenne pepper, cooking for 1 minute until everything is fragrant—your kitchen will smell amazing!
3. Combine the Pumpkins and Broth:
Now it’s time to add the pumpkin puree and broth to the pot. Stir well to mix everything up nicely. Bring the soup to a simmer, and let it cook for 15-20 minutes so all those flavors really meld together.
4. Blend It Up:
Using an immersion blender, puree the soup until it reaches a smooth consistency. If you don’t have one, carefully transfer the soup to a blender in batches and blend until smooth.
5. Add Creamy Goodness:
Stir in the coconut milk and season with salt and pepper to taste. Warm it through a bit more, but be careful not to let it boil.
6. Serve and Enjoy!
Dish out the soup hot! Garnish with the reserved crispy chorizo slices and a sprinkle of fresh cilantro or parsley for a lovely touch. Enjoy this rich and spicy pumpkin soup as a comforting meal!
This soup is perfect for cozy evenings, and it’s sure to be a hit with family and friends. Happy cooking!
Can I Use Fresh Pumpkin Instead of Canned Puree?
Absolutely! To use fresh pumpkin, slice it in half, remove the seeds, and roast until tender (about 45 minutes at 400°F/200°C). Scoop out the flesh and blend it until smooth before adding to the soup.
Can I Adjust the Spice Level?
Yes! If you prefer a milder soup, simply reduce or omit the cayenne pepper. You can also use a milder chorizo or add it gradually to reach your desired spice level.
How to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze This Soup?
Yes, this soup freezes beautifully! Allow it to cool completely, then transfer to freezer-safe containers. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
