Spicy Chorizo Pumpkin Soup (Printable Version)

A cozy blend of spicy chorizo, pumpkin, and smoky spices creates a rich, creamy dish.

# What You'll Need:

→ Meat

01 - 1 pound chorizo sausage

→ Vegetables and Aromatics

02 - 1 medium onion, diced
03 - 2 cloves garlic, minced

→ Oils and Fats

04 - 1 tablespoon olive oil
05 - 1 cup heavy cream

→ Canned and Packaged Goods

06 - 1 can (15 oz) pumpkin puree
07 - 4 cups vegetable broth

→ Spices

08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - 1/2 teaspoon cayenne pepper
11 - Salt to taste
12 - Black pepper to taste

→ Garnish

13 - Fresh cilantro or parsley

# Step-by-Step Guide:

01 - Warm olive oil in a large pot over medium heat.
02 - Add chorizo, breaking it up, and cook until browned, about 5 to 7 minutes.
03 - Incorporate diced onion and minced garlic, cooking until onion becomes translucent, about 3 to 4 minutes.
04 - Stir in ground cumin, smoked paprika, cayenne pepper, salt, and black pepper; cook for 1 minute to release aromas.
05 - Pour in pumpkin puree and vegetable broth; mix thoroughly and bring to a gentle simmer.
06 - Reduce heat to low and let simmer for 20 minutes to develop flavors.
07 - For a smooth texture, use an immersion blender to purée the soup until creamy.
08 - Stir in heavy cream and heat through for an additional 5 minutes; adjust seasoning as needed.
09 - Ladle soup into bowls and garnish with fresh cilantro or parsley.

# Additional Notes:

01 - Blending the soup creates a velvety texture that balances the spices.

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