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Spicy Chorizo Pumpkin Soup

Spicy chorizo pumpkin soup with a silky, blended pumpkin base and smoky heat. Cook the chorizo until crisp, simmer the soup until thickened, then finish with cream and top with chorizo crumbles for bold flavor and texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Spanish-American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Spicy Chorizo Pumpkin Soup
  • 8 oz Spanish chorizo Diced
  • 2 can (15 oz) pumpkin puree
  • 1 onion Diced
  • 4 clove garlic Minced
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 can (14 oz) diced tomatoes
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 tsp cayenne
  • 2 tbsp olive oil
  • 1 Fresh parsley and crusty bread for serving For serving
  • 1 Salt and pepper to taste To taste

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Crisp and flavor the base
  1. Heat the olive oil in a Dutch oven over medium-high heat and cook the diced Spanish chorizo until crispy, then remove and set aside, leaving the fat in the pot.
  2. Add the diced onion to the chorizo fat and sauté for 4 minutes; add the minced garlic and cook 2 minutes, stirring until fragrant.
  3. Stir in the smoked paprika, cumin, and cayenne and cook for 2 minutes to toast the spices and deepen the color.
Simmer and blend
  1. Add the pumpkin puree, diced tomatoes, and chicken broth, then bring to a simmer and cook for 15 minutes until the flavors meld.
  2. Blend the soup smooth with an immersion blender, pulsing until no chunks remain and the texture looks creamy and uniform.
Finish and serve
  1. Stir in the heavy cream and season with salt and pepper to taste.
  2. Ladle into bowls and top each serving with the crispy chorizo crumbles and fresh parsley, serving with crusty bread.

Notes

Pro tip: blend while the soup is hot for the smoothest texture, then keep it at a gentle simmer only as long as needed after adding cream. Refrigerate leftovers in a sealed container up to 4 days; reheat gently and add a splash of broth if it thickens. Freezing is not recommended for best cream texture. For a dairy-free swap, use canned coconut cream instead of heavy cream and season to taste.