Best 4 Pumpkin Chorizo Soup Recipes

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Pumpkin chorizo soup is a flavorful and hearty dish that is perfect for a cold night. The combination of sweet pumpkin, smoky chorizo, and aromatic spices creates a rich and complex flavor profile that is sure to please everyone at the table. And best of all, this soup is incredibly easy to make, making it a great option for busy weeknights or lazy weekends.

Here are our top 4 tried and tested recipes!

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

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

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

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

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

CHORIZO PUMPKIN PASTA



Chorizo Pumpkin Pasta image

I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

3 cups uncooked gemelli or spiral pasta (about 12 ounces)
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
1 cup canned pumpkin
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Manchego or Monterey Jack cheese
Minced fresh cilantro, optional

Steps:

  • Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

Tips:

  • Choosing the Right Pumpkin: Opt for a sugar pumpkin or a pie pumpkin, as they offer a sweeter and denser flavor compared to other varieties.
  • Roasting the Vegetables: Roasting the pumpkin and chorizo beforehand intensifies their flavors and adds a smoky depth to the soup.
  • Using Good Quality Chorizo: Opt for a well-seasoned and flavorful chorizo to elevate the overall taste of the soup.
  • Simmering the Soup: Allow the soup to simmer for at least 30 minutes to allow the flavors to meld and develop.
  • Adding Spices: Don't be afraid to adjust the spices according to your preference. A touch of smoked paprika or cumin can add an extra layer of flavor.
  • Garnishing the Soup: Before serving, garnish the soup with fresh herbs like cilantro or parsley, a dollop of sour cream, or a sprinkle of crumbled queso fresco.

Conclusion:

This pumpkin chorizo soup is a delightful blend of sweet, savory, and smoky flavors. The combination of roasted pumpkin, chorizo, and a variety of spices creates a hearty and comforting soup that is perfect for chilly days. Whether you're serving it as a starter or a main course, this soup is sure to impress your family and friends. With its easy-to-follow instructions and customizable ingredients, this recipe is a must-try for any home cook looking to create a delicious and satisfying meal.

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