Description
Creamy spicy chorizo pumpkin soup that combines earthy pumpkin with a bold chipotle kick for a cozy fall dinner.
Ingredients
Scale
- 1 lb Chorizo (or tofu chorizo for vegetarian option)
- 1 cup Onion (chopped)
- 3 cloves Garlic (minced)
- 1 tsp Cumin
- 1 tsp Salt (adjust to taste)
- 1/2 tsp Black Pepper (freshly ground)
- 4 cups Broth (chicken, beef, or vegetable)
- 1 can Chipotle Peppers (adjust according to spice preference)
- 1 cup Pumpkin Puree (pure pumpkin, not pie filling)
- 1/2 cup Cream (can substitute with coconut cream or half-and-half)
- 1/4 cup Chopped Green Onions (for garnish)
- 1/4 cup Roasted Pumpkin Seeds (for garnish)
Instructions
- In a heavy-bottomed pot over medium heat, add the chorizo and cook for about 5 minutes, breaking it apart as it cooks. Scoop the chorizo into a bowl, leaving some fat in the pot.
- In the same pot, add chopped onion and sauté for 3-4 minutes until translucent. Stir in garlic and chipotle peppers, cooking for 1-2 minutes until garlic is golden.
- Return the cooked chorizo to the pot, pour in the broth, and add pumpkin puree, cumin, salt, and pepper. Stir well to combine.
- Bring the soup to a gentle simmer over low heat for about 10 minutes, stirring occasionally to prevent sticking.
- After simmering, stir in the cream until integrated. Taste and adjust seasoning if necessary. Serve warm, garnished with chorizo, green onions, and pumpkin seeds.
Notes
- This soup is perfect for chilly fall evenings.
- Adjust the amount of chipotle peppers based on your spice tolerance.
- Store leftovers in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 45 mg