Description
This spicy chorizo pumpkin soup is what autumn dreams are made of – warming, rich, and with just enough kick to make you forget about the cold weather outside.
Ingredients
Scale
- 2 tablespoons olive oil
- 8 oz (225g) Spanish chorizo, diced
- 1 large onion, finely chopped (about 1½ cups)
- 3 garlic cloves, minced
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼–½ teaspoon cayenne pepper
- 4 cups (about 2 lbs/900g) pumpkin puree
- 4 cups (32 oz/950ml) chicken broth
- ½ cup (120ml) heavy cream
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh lime juice
- ¼ cup fresh cilantro, chopped (for garnish)
- ⅓ cup (80ml) sour cream (for garnish)
- Toasted pumpkin seeds (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced chorizo and cook for 5-7 minutes until it begins to crisp and releases its oils.
- Add the chopped onion to the pot and sauté for 4-5 minutes until translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Sprinkle in the smoked paprika, cumin, and cayenne pepper. Stir continuously for about 1 minute to toast the spices.
- Add the pumpkin puree and stir to combine with the chorizo mixture. Pour in the chicken broth and stir well. Bring to a gentle simmer, then reduce heat and cook for 15-20 minutes.
- Use an immersion blender to partially blend the soup, leaving some chorizo pieces intact for texture. Alternatively, blend half the soup in a stand blender.
- Stir in the heavy cream and simmer for 2-3 minutes. Season with salt and pepper to taste.
- Just before serving, stir in the fresh lime juice to brighten the flavors.
- Ladle into bowls and garnish with a swirl of sour cream, fresh cilantro, and toasted pumpkin seeds.