Best 3 Pumpkin Chorizo Soup Recipes

Pumpkin Chorizo Soup: A Flavorful Fusion of Fall Flavors and Spicy Sausage

Indulge in the warmth and comfort of pumpkin chorizo soup, a culinary masterpiece that harmoniously blends the sweet, earthy flavors of pumpkin with the spicy, savory notes of chorizo sausage. This delightful soup is a perfect embodiment of fall flavors, offering a delightful balance of sweet and savory elements. The velvety texture of pureed pumpkin and creamy broth, complemented by the robust smokiness of chorizo sausage, creates a symphony of flavors that will tantalize your taste buds. Discover how to make this irresistible soup with two enticing recipes: a classic version and a slow cooker variation for effortless preparation.

Recipe 1: Classic Pumpkin Chorizo Soup

This classic pumpkin chorizo soup is a symphony of flavors, marrying the sweetness of pumpkin with the savory smokiness of chorizo. It starts with sautéing diced chorizo sausage, onions, and garlic in olive oil until the chorizo is golden brown and crispy. Then, pumpkin puree, vegetable broth, diced tomatoes, and spices are added, creating a flavorful and aromatic base. The soup is simmered until the flavors meld and the pumpkin is tender, resulting in a velvety and satisfying texture.

Recipe 2: Slow Cooker Pumpkin Chorizo Soup

For those who prefer a hands-off approach, the slow cooker pumpkin chorizo soup is an ideal choice. Simply brown the chorizo sausage, onions, and garlic in a skillet, then transfer everything to a slow cooker. Add the pumpkin puree, vegetable broth, diced tomatoes, and spices, and cook on low for 6-8 hours or on high for 3-4 hours. This slow-cooked soup develops a rich and complex flavor profile, making it a perfect meal for busy weeknights or lazy weekends.

Both recipes offer a delectable twist on the traditional pumpkin soup, combining the classic fall flavors with the smoky, spicy essence of chorizo sausage. So, gather your ingredients, choose your preferred cooking method, and embark on a culinary journey that will warm your soul and leave you craving more.

Let's cook with our recipes!

PUMPKIN CHORIZO SOUP

Pumpkin Chorizo Soup image

Savory, slightly spicy pumpkin soup. Can be made as spicy as you like. Perfect for those chilly autumn or winter evenings.

Provided by chocolategulch

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h45m

Yield 12

Number Of Ingredients 15

Ingredients

2 large potatoes, peeled
4 large carrots, peeled
2 (32 fluid ounce) containers chicken broth
2 pounds chorizo sausage
1 onion, chopped
2 (29 ounce) cans pumpkin puree
1 cup unpacked brown sugar
2 tablespoons butter
2 teaspoons ground cinnamon
2 teaspoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon ground nutmeg
1 pinch ground cloves
1 pinch dried thyme

Steps:

Shred potatoes and carrots using the grating attachment of a food processor.
Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
Simmer on High until flavors meld, about 1 hour.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 40.6 g, Cholesterol 75.4 mg, Fat 31.9 g, Fiber 6.7 g, Protein 22.3 g, SaturatedFat 12.4 g, Sodium 2014.1 mg, Sugar 19.4 g

SPICY PUMPKIN STEW WITH CHORIZO

Spicy Pumpkin Stew with Chorizo image

Canned pumpkin makes this colorful, seasonal soup with chorizo a snap. Very good made a few days in advance of serving for flavors to develop! This recipe is very adaptable to individual tastes. Add more or less spices as desired.

Provided by Kathy Markman

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground chorizo sausage
2 tablespoons butter
2 Braeburn apples - peeled, cored, and diced
1 medium sweet onion, diced
1 stalk celery, sliced
2 cloves garlic, minced, or more to taste
1 (15 ounce) can pumpkin puree
1 (14.5 ounce) can chicken broth
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
salt and ground black pepper to taste
¼ cup heavy cream, or to taste

Steps:

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.

Nutrition Facts : Calories 477.2 calories, Carbohydrate 16.8 g, Cholesterol 91.9 mg, Fat 37 g, Fiber 3.8 g, Protein 20 g, SaturatedFat 15.8 g, Sodium 1459.2 mg, Sugar 8.4 g

PUMPKIN AND CHORIZO SOUP

Pumpkin and Chorizo Soup image

Make and share this Pumpkin and Chorizo Soup recipe from Food.com.

Provided by coffeelicous

Categories Pumpkin

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 kg pumpkin, cut into 1cm cubes
2 ounces chorizo sausage or 2 ounces spiced sausage, finely chopped
5 garlic cloves
2 pints vegetable stock
2 medium onions, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon basil
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 pint double cream
1 tablespoon balsamic vinegar
whole saved pumpkin seeds

Steps:

Heat 1 tbsp olive oil in deep based saucepan, fry onions until translucent.
add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes.
pour in vegetable stock, add herbs and spices but not the paprika.
bring to the boil, then leave to simmer for 1 hour.
Coat pumpkin seeds in balsamic vinegar and smoked paprika, spread evenly on a baking tray and roast on low for approx 20 to 30 minutes or until golden.
when soup is cooked, remove 2 serving spoonfuls of mixture and put to one side.(this step is optional if you do not like lumpy soup).
Leave soup to cool for 10 - 20 minutes, then blend until smooth. Return the other pumpkin mix back to the soup.
gently add in the cream, then heat soup to just under boiling. DO NOT BOIL or cream will split.
Serve soup with roasted pumpkin seeds on top and crusty bread.

Nutrition Facts : Calories 433, Fat 35.1, SaturatedFat 17.1, Cholesterol 95.7, Sodium 205.3, Carbohydrate 26, Fiber 2.7, Sugar 6.5, Protein 8.2

Tips:

To save time, use pre-cut butternut squash and canned pumpkin purée.
For a creamier soup, blend a portion of the soup until smooth before adding it back to the pot.
Feel free to adjust the amount of chili powder and cumin to your taste preferences.
Garnish the soup with pumpkin seeds, sour cream, and chopped cilantro for added flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

This pumpkin chorizo soup is a delicious and hearty meal that is perfect for a cold fall or winter day. It is packed with flavor from the chorizo, pumpkin, and spices, and it is sure to warm you up from the inside out. Serve it with a side of crusty bread or a salad for a complete meal.