Jump to Recipe Print RecipeStanding in the kitchen, I couldn’t help but inhale the intoxicating aroma swirling around me, a blend of earthy pumpkin and spicy chorizo. This Spicy Chorizo Pumpkin Soup is my go-to comfort dish, perfect for those delightful chilly evenings when all I crave is warmth and nourishment. With its creamy texture and bold flavors, it effortlessly transforms a simple weeknight dinner into a cozy culinary adventure. Not only is this soup easy to whip up, making it a fantastic choice for busy days, but it’s also versatile—feel free to swap the chorizo for a vegetarian sausage if you’re looking for a plant-based twist. Can you already feel the cozy vibes of autumn wrapping around you? Let’s get cooking! Why is Chorizo Pumpkin Soup a Must-Try? Comforting Flavors: This Spicy Chorizo Pumpkin Soup is all about cozy, homestyle goodness that warms you from the inside out. Versatile Options: Easily customize it with vegetarian sausages or even add sweet hints like diced apples for a unique twist. Quick & Simple: With straightforward steps, this recipe fits perfectly into any busy weeknight or festive gathering. Crowd-Pleasing: You’ll impress friends and family with its rich flavor, making it a favorite at dinners or cozy nights in. Storage-Friendly: It freezes beautifully, ensuring you have delicious meals ready to go. If you’re in the mood for more comforting recipes, check out my favorite Hot Honey Chicken for something sweet and spicy! Spicy Chorizo Pumpkin Soup Ingredients For the Soup Base • Pumpkin – Provides creaminess and a subtle sweetness; feel free to use fresh, canned, or roasted options. • Chorizo – Adds a spicy, smoky flavor; substitute with plant-based sausage or smoked tempeh for a vegetarian version. • Onion – Enhances the soup’s base flavors and adds sweetness when cooked. • Garlic – Imparts depth and a savory aroma. • Vegetable Broth – Serves as the liquid base, contributing depth; ensure it’s gluten-free if necessary. For the Seasoning • Spices (e.g., cumin, paprika) – Elevate the soup’s flavors, adding warmth and complexity to the dish. • Salt & Pepper – Essential for seasoning, these amplify all the flavors in the Spicy Chorizo Pumpkin Soup. For Creaminess • Cream (or coconut milk) – Adds richness and creaminess, beautifully balancing the spice; can be omitted for a lower-fat option. Let the comfort and warmth of this Spicy Chorizo Pumpkin Soup fill your kitchen—happy cooking! Step‑by‑Step Instructions for Spicy Chorizo Pumpkin Soup Step 1: Sauté Aromatics In a large pot, heat 2 tablespoons of oil over medium heat. Add 1 diced onion and 3 minced garlic cloves, sautéing for about 5 minutes until they become soft and translucent. This aromatic base will enhance the flavors of your Spicy Chorizo Pumpkin Soup, so stir occasionally to prevent browning. Step 2: Cook Chorizo Next, add 8 ounces of sliced chorizo to the pot and cook for another 5-7 minutes, stirring frequently. You want the chorizo to be browned and slightly crispy, releasing its spicy, smoky aroma that will permeate the soup. This step is crucial for infusing rich flavor into the dish. Step 3: Add Pumpkin and Liquid Stir in 4 cups of pumpkin (fresh, canned, or roasted) along with 4 cups of vegetable broth and your chosen spices, such as 1 teaspoon of cumin and 1 teaspoon of paprika. Bring the mixture to a gentle simmer over medium-high heat, allowing it to bubble away for about 20 minutes. The pumpkin will soften and meld beautifully with the other ingredients. Step 4: Blend the Soup Once the soup has simmered, carefully use an immersion blender to puree the mixture until it’s smooth and creamy, which should take about 2-3 minutes. If you don’t have an immersion blender, allow the soup to cool slightly and then blend in batches in a regular blender. This step will give your Spicy Chorizo Pumpkin Soup its velvety texture. Step 5: Add Cream After blending, stir in 1 cup of cream or coconut milk for added richness. Mix well and blend again briefly if you prefer a smoother consistency. This step enhances the creamy goodness of your soup, perfectly balancing the heat from the chorizo. Step 6: Season Taste your Spicy Chorizo Pumpkin Soup and season it with salt and pepper as needed. Start with a pinch of each and adjust according to your preference. A little extra seasoning will elevate the flavors, ensuring every spoonful is satisfying. Step 7: Serve Ladle the soup into bowls and garnish with fresh herbs or a drizzle of cream if desired. Serve hot with crusty bread for dipping or alongside a vibrant salad. Thisly your Spicy Chorizo Pumpkin Soup is ready to delight your senses on a chilly evening! What to Serve with Spicy Chorizo Pumpkin Soup Elevate your cozy meal experience with delightful accompaniments that perfectly complement the rich flavors of this soup. Crusty Bread: Serve warm, freshly-baked bread for dipping. Its hearty texture pairs beautifully with the creamy soup. Mixed Green Salad: A fresh green salad with a zesty vinaigrette adds a refreshing contrast, balancing the soup’s spiciness. Savory Cornbread: Sweet, moist cornbread brings warmth and pairs wonderfully with the spiced flavors, creating a fun texture contrast. Roasted Vegetables: Seasonal roasted veggies, like Brussels sprouts or carrots, provide a savory side and enhance the autumn vibe of the meal. Cheddar Cheese Biscuits: Flaky, cheesy biscuits are perfect for sopping up the soup, bringing a touch of comfort and indulgence to your dining experience. Apple Crisp: For dessert, a warm apple crisp with a scoop of vanilla ice cream will satisfy your sweet tooth after the savory soup. Hot Apple Cider: A mug of spiced hot apple cider can enhance the autumn ambiance while offering a cozy drink option alongside the meal. Spicy Chorizo Pumpkin Soup Variations Feel free to let your creativity shine as you make this Spicy Chorizo Pumpkin Soup your own with delightful twists and unexpected substitutions! Vegetarian Option: Swap chorizo for plant-based sausage or smoked tempeh to retain the dish’s hearty essence. You’ll still enjoy that flavorful kick but with a plant-friendly twist. Sweet Surprise: For a hint of sweetness, incorporate diced apples or pears. This delightful addition enhances the autumnal vibe and balances the spiciness beautifully. Cream Alternatives: Use a nut milk or oat cream instead of traditional cream or coconut milk for a lighter version. This swap is perfect for those who are dairy-free yet crave that creamy texture. Heat Level: If you’re feeling bold, add a pinch of cayenne pepper or a splash of hot sauce to crank up the spice. It’s a fun way to tailor the soup to your heat tolerance! Herb Infusion: Stir in fresh herbs like cilantro or parsley just before serving, adding a vibrant freshness that contrasts the rich flavors. They also make a beautiful garnish. Texture Twist: For an extra crunch, top with crispy sautéed chickpeas or pumpkin seeds. This adds variety to each bowl, creating an exciting experience for your taste buds. For more ways to spice up your dinners, don’t miss my Hot Honey Chicken for a sweet and tangy addition to your table. Side Pairings: Try serving your Spicy Chorizo Pumpkin Soup alongside crusty rustic bread or even with Mexican Potatoes Spicy for a comforting feast. How to Store and Freeze Spicy Chorizo Pumpkin Soup Fridge: Store the soup in an airtight container for up to 5 days. It’s best to let it cool completely before sealing to maintain its creamy texture. Freezer: This Spicy Chorizo Pumpkin Soup freezes well for up to 3 months. Portion it into freezer-safe containers or bags, and be sure to leave some space for expansion. Reheating: When ready to enjoy, thaw the soup overnight in the fridge. Reheat gently on the stovetop over medium heat, stirring occasionally until warmed through. Avoiding Separation: If using coconut milk, stir well before reheating, as some separation may occur during storage. This will ensure a smooth and delicious bowl of soup! Make Ahead Options These Spicy Chorizo Pumpkin Soups are perfect for meal prep enthusiasts! You can sauté the onions and garlic, and cook the chorizo up to 3 days in advance, allowing you to save precious time on busy weeknights. Additionally, you can blend the pumpkin and broth mixture and refrigerate it until you’re ready to serve—this only requires a quick reheating. For optimal flavor, store the soup in an airtight container to maintain its quality. When you’re ready to enjoy your soup, simply add the cream, season, and heat thoroughly on the stove, achieving comforting, restaurant-quality results with minimal effort! Expert Tips for Spicy Chorizo Pumpkin Soup Choose Fresh Pumpkin: Using fresh pumpkin yields a sweeter and richer flavor. Ensure it’s peeled and roasted until tender before adding it to the soup. Balance the Spice: Adjust the amount of chorizo to suit your spice tolerance. Start with less and gradually add more for the perfect heat in your Spicy Chorizo Pumpkin Soup. Blending Technique: For an ultra-smooth texture, blend thoroughly with an immersion blender. If using a regular blender, allow the soup to cool slightly to prevent splattering. Vegetarian Adaptations: Opt for plant-based sausage or smoked tempeh if you prefer a vegetarian version. This still retains the essence of the Spicy Chorizo Pumpkin Soup without compromising flavor. Storage Tips: This soup freezes well. Cool completely before transferring to airtight containers, ensuring delicious meals are ready to go when you need them! Spicy Chorizo Pumpkin Soup Recipe FAQs What type of pumpkin is best for this soup? Absolutely! For the best flavor, I recommend using fresh pumpkin. Make sure it’s peeled and roasted until tender for optimal sweetness and depth. Canned pumpkin is a great time-saver as well, offering convenience without sacrificing quality. How should I store leftover Spicy Chorizo Pumpkin Soup? To keep your soup fresh, store it in an airtight container in the fridge for up to 5 days. Let it cool completely before sealing to help maintain its creamy texture. Reheat gently on the stovetop for the best results! Can I freeze Spicy Chorizo Pumpkin Soup? Yes, indeed! This soup freezes beautifully for up to 3 months. Allow it to cool completely, then transfer portions into freezer-safe containers or bags, leaving some space for expansion. When you’re ready to enjoy, thaw it overnight in the fridge, then reheat gently on the stovetop. What if my soup turns out too thick or chunky? No worries! If your soup has turned out thicker than expected, simply add a bit more vegetable broth or water during the blending process to reach your desired consistency. For a chunkier texture, instead of blending all the way, blend only half of the soup and combine it back with the unblended portion for a nice, hearty feel. Are there dietary considerations with Spicy Chorizo Pumpkin Soup? Very much so! This soup can be made gluten-free by using certified gluten-free vegetable broth. If you have allergies or dietary restrictions, you can also switch the chorizo with a plant-based sausage or smoked tempeh, ensuring that everyone can enjoy a taste of this delightful dish. Cozy Up with Spicy Chorizo Pumpkin Soup This Fall This Spicy Chorizo Pumpkin Soup is a comforting and versatile dish perfect for chilly evenings. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 40 minutes minsTotal Time 50 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: AmericanCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base4 cups pumpkin fresh, canned, or roasted8 ounces chorizo sliced1 medium onion diced3 cloves garlic minced4 cups vegetable broth ensure gluten-free if necessaryFor the Seasoning1 teaspoon cumin1 teaspoon paprikato taste saltto taste pepperFor Creaminess1 cup cream or coconut milk Equipment Large PotImmersion blender Method Step‑by‑Step InstructionsIn a large pot, heat 2 tablespoons of oil over medium heat. Add diced onion and minced garlic, sautéing for about 5 minutes until soft and translucent.Add sliced chorizo to the pot and cook for another 5-7 minutes, stirring frequently until evenly browned and slightly crispy.Stir in pumpkin, vegetable broth, cumin, and paprika. Bring to a gentle simmer over medium-high heat for about 20 minutes.Once the soup has simmered, carefully use an immersion blender to puree the mixture until smooth and creamy.Stir in cream or coconut milk and mix well, blending again briefly for a smoother consistency.Taste and season with salt and pepper as needed, adjusting to your preference.Ladle the soup into bowls and garnish with fresh herbs or a drizzle of cream if desired. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 15gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 45mgSodium: 800mgPotassium: 800mgFiber: 8gSugar: 5gVitamin A: 8000IUVitamin C: 15mgCalcium: 100mgIron: 3mg NotesThis soup is versatile and can be made vegetarian by substituting chorizo with plant-based sausage or smoked tempeh. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Tried this recipe?Let us know how it was!
