Description
A simple, flavorful soup featuring chorizo sausage and pumpkin.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound pumpkin, peeled and cubed
- 4 ounces Spanish chorizo, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup heavy cream (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced chorizo and cook until browned, about 5 minutes. Remove chorizo with a slotted spoon and set aside, leaving rendered fat in the pot.
- Add onion to the pot and cook until softened, about 5 minutes.
- Add garlic and cook for 1 minute until fragrant.
- Add cubed pumpkin and broth to the pot. Bring to a boil, then reduce heat and simmer until pumpkin is tender, about 15-20 minutes.
- Remove the pot from heat. Use an immersion blender or carefully transfer soup to a regular blender to blend until smooth.
- Return soup to the pot. Stir in salt and pepper. If using, stir in heavy cream.
- Reheat gently if necessary. Serve hot, garnished with reserved cooked chorizo.
Notes
- For a thicker soup, use less broth initially.
- You can substitute sweet potato for some of the pumpkin.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: General
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 12
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 50
Keywords: chorizo, pumpkin soup, spicy soup, easy soup, fall soup