Spicy Chorizo Pumpkin Soup

This spicy chorizo pumpkin soup brings together bold and comforting flavors in a bowl perfectly suited for crisp autumn evenings or cozy winter nights. The combination of smoky chorizo and sweet pumpkin creates a balanced depth with just the right kick, making it a memorable dinner that warms the soul.

I first made this when I wanted something different from the usual pumpkin dishes and was thrilled by how the chorizo elevated the flavor. It quickly became a favorite that everyone asks for when pumpkins are in season.

Ingredients

• One pound of chorizo sausage: provides a spicy smoky foundation & choose a fresh and quality-packed chorizo for the best flavor
• One medium onion diced: adds sweetness and complexity & select a firm onion without soft spots
• Two garlic cloves minced: essential for that aromatic warmth & fresh garlic works best
• One tablespoon olive oil: helps to sauté and bring out aromas & extra virgin is preferred
• One 15-ounce can pumpkin puree: the star ingredient for creamy sweetness & check for pure pumpkin without added sugars or spices
• Four cups vegetable broth: balances the richness and adds depth & homemade or low sodium store-bought both work well
• One teaspoon ground cumin: adds earthiness and warmth to the spice profile
• One teaspoon smoked paprika: deepens the smoky flavor, ideally from Spanish origin for authenticity
• Half a teaspoon cayenne pepper: delivers just enough heat to wake up the palate
• Salt and black pepper to taste: essential seasonings to round out the flavors
• One cup heavy cream: creates a luscious, velvety texture for a decadent mouthfeel
• Fresh cilantro or parsley for garnish: a fresh green contrast to the deep soup flavors & pick vibrant bunches without wilt

Instructions

Heat olive oil in a large pot over medium heat:

Cook chorizo, breaking it up with a spoon, until browned and fragrant which takes about five to seven minutes and helps release its rich oils.

Add diced onion and minced garlic to the pot:

Cook gently until the onion turns translucent and softens, roughly three to four minutes. This step softens the base and mellows sharpness.

Stir in ground cumin, smoked paprika, cayenne pepper, salt, and black pepper:

Let the spices cook for about one minute, stirring often to toast them lightly and develop their aroma fully.

Add the pumpkin puree and vegetable broth, stirring thoroughly:

Bring the mixture to a simmer over medium heat.

Lower the heat to maintain a gentle simmer:

Cook uncovered for twenty minutes. This allows flavors to blend and the mixture to thicken slightly.

For a smooth, creamier texture, use an immersion blender directly in the pot:

Puree the soup until silky. If you prefer some texture, blend just half and then stir together.

Stir in the heavy cream, mixing well to incorporate the richness:

Heat through gently for another five minutes without letting it boil to keep the cream intact. Taste and adjust salt and pepper if needed.

Serve the soup warm by ladling it into bowls and garnish generously with fresh cilantro or parsley:

Add a burst of herbal brightness.

My favorite part of this soup is the smoky paprika that ties the spicy chorizo and sweet pumpkin together. It reminds me of a chilly fall evening when my family gathered around the table, all reaching for bowls of this soup as we warmed up and shared stories late into the night.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stove to avoid curdling the cream. If freezing, leave out the cream and add fresh when reheating for best texture.

Ingredient Substitutions

If chorizo is not available try spicy Italian sausage or andouille for a similar smoky heat. Canned butternut squash puree makes a great alternative to pumpkin and adds a subtly sweet flavor. Use coconut cream instead of heavy cream for a dairy-free version with a hint of tropical richness.

Serving Suggestions

Serve with crusty bread or cornbread to soak up the velvety soup. A dollop of sour cream or a sprinkle of shredded cheese adds extra creaminess and flavor. Pair with a fresh green salad to balance the spices and richness with crispness.

Seasonal Adaptations

Add a pinch of cinnamon or nutmeg for a subtly warm spiced fall twist. In summer, garnish with fresh chili slices to enhance the heat and freshness. For winter, include roasted pumpkin seeds on top for texture contrast and a nutty crunch.

This soup offers a unique blend of smoky and sweet flavors that warm both body and soul. Perfect for any occasion where comforting food is desired.

FAQs about Recipes

→ What type of chorizo works best?

Use fresh, uncooked chorizo sausage for the best texture and authentic flavor. Avoid cured varieties.

→ Can I adjust the spice level?

Yes, modify the cayenne pepper amount to suit your preferred heat, reducing or increasing as desired.

→ How do I make the soup creamier?

Blending the soup before adding heavy cream creates a velvety texture that enhances its richness.

→ What garnishes pair well with this soup?

Fresh cilantro or parsley add brightness and a fresh contrast to the spicy, smoky flavors.

→ Can I substitute the vegetable broth?

Yes, chicken broth or stock can be used for a different depth of flavor if preferred.