Description
A warm and comforting soup combining roasted pumpkin and spicy chorizo, perfect for chilly evenings.
Ingredients
Scale
- 1 pumpkin, peeled, seeded, and cubed (or 2 cups canned pumpkin puree)
- 8 oz chorizo, diced
- 1 onion, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 4 cups vegetable or chicken broth
- 1/2 cup heavy cream or coconut milk
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh herbs (parsley or cilantro) for garnish
Instructions
- Prep the pumpkin by peeling, seeding, and cutting it into cubes if using fresh. If using canned pumpkin, skip this step.
- Heat a large pot over medium heat and add the chorizo, cooking for 5-7 minutes until crispy and browned.
- Add the diced onion, minced garlic, and grated ginger, sautéing for another 3-4 minutes until fragrant.
- Stir in the pumpkin cubes (or canned pumpkin) and cook for about 2 minutes.
- Pour in the broth, then add cumin, paprika, and seasonings. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes until pumpkin is tender.
- Use an immersion blender to puree the soup until smooth or blend only half for a chunky texture.
- Stir in the cream or coconut milk, adjust seasoning as necessary.
- Serve hot, garnished with fresh herbs and a drizzle of olive oil if desired.
Notes
You can substitute the chorizo with turkey or chicken sausage for a lighter option or use a plant-based sausage for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 40mg
Keywords: soup, chorizo, pumpkin, comfort food, fall recipe