Description
A warm and flavorful soup combining the spiciness of chorizo with the sweetness of pumpkin, perfect for a cozy dinner.
Ingredients
Scale
- 1 pound (450g) chorizo sausage
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 can (15 oz) pumpkin puree
- 4 cups (960ml) vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Salt and black pepper to taste
- 1 cup (240ml) heavy cream
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Cook chorizo, breaking it up until browned (5-7 minutes).
- Add onion and garlic; cook until onion is translucent (3-4 minutes).
- Stir in cumin, smoked paprika, cayenne, salt, and pepper. Cook for 1 minute.
- Add pumpkin puree and vegetable broth; stir well and bring to a simmer.
- Reduce heat to low and let simmer for 20 minutes.
- For a creamier texture, blend the soup with an immersion blender.
- Stir in heavy cream and heat through for 5 minutes. Adjust seasoning if needed.
- Ladle into bowls and garnish with fresh cilantro or parsley.
Notes
- For added spice, adjust the cayenne pepper to your preference.
- This soup can be stored in the refrigerator for up to 3 days.
- It can also be frozen for future meals; just reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 80mg