Description
A delicious and hearty soup combining the flavors of spicy chorizo and pumpkin, perfect for fall.
Ingredients
- 1 lb spicy chorizo, casing removed
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 can (15 oz) pumpkin puree
- 4 cups chicken or vegetable broth
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh parsley for garnish
Instructions
- In a large pot, cook the chorizo over medium heat until browned.
- Add the diced onion and garlic, cooking until the onion is translucent.
- Stir in the pumpkin puree, broth, cumin, and smoked paprika.
- Bring the mixture to a simmer and cook for 20 minutes.
- If desired, stir in the heavy cream for a richer texture.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For a vegetarian version, substitute chorizo with a plant-based sausage.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican