Spicy Chorizo Pumpkin Soup

This Spicy Chorizo Pumpkin Soup is a bold and comforting twist on a fall classic. It perfectly balances the sweetness of pumpkin with the smoky, spicy kick of Mexican chorizo. The soup is blended until velvety smooth and finished with a touch of cream, creating a rich, satisfying texture. It’s an incredibly flavorful one-pot meal that’s both easy to make and impressively delicious.

Ready in about 30 minutes, this recipe is perfect for a chilly weeknight when you’re craving something warm and robust. The rendered chorizo fat creates a savory base that infuses the entire soup with incredible depth. It’s a unique and hearty soup that is sure to become a new seasonal favorite.

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Why You’ll Love This Recipe

• Bold Flavor Combination: The perfect balance of sweet, spicy, and smoky.
• Quick & Easy: A sophisticated soup that comes together in just 30 minutes.
• Creamy & Comforting: Velvety smooth texture makes this the ultimate cozy meal.
• One-Pot Meal: Everything cooks in one pot for minimal cleanup.

Ingredients

• 1 lb Ground Mexican Chorizo
• 1 Yellow Onion, chopped
• 3 cloves Garlic, minced
• 1 (29 oz) can Pumpkin Purée
• 4 cups Chicken or Vegetable Broth
• 1/2 cup Heavy Cream (or full-fat coconut milk)
• 1 teaspoon Smoked Paprika
• 1/2 teaspoon Ground Cumin
• 1 tablespoon Olive Oil
• Salt and Black Pepper, to taste
• For Garnish (optional): Toasted pepitas (pumpkin seeds), fresh cilantro, a swirl of cream

Step-by-Step Instructions

1. Cook the Chorizo: Heat the olive oil in a large Dutch oven or pot over medium-high heat. Add the ground chorizo and cook, breaking it up with a spoon, until it’s browned and crispy, about 5-7 minutes. Use a slotted spoon to remove the chorizo from the pot and set it aside. Leave the rendered fat in the pot.
2. Sauté Aromatics: Add the chopped onion to the pot and cook in the chorizo fat until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Soup: Stir in the pumpkin purée, chicken broth, smoked paprika, and cumin. Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Simmer and Blend: Let the soup simmer for about 10 minutes to allow the flavors to meld. Use an immersion blender to blend the soup directly in the pot until it’s completely smooth. Alternatively, carefully transfer it to a standing blender in batches.
5. Make it Creamy: Return the soup to the pot if you used a standing blender. Stir in the heavy cream and about three-quarters of the cooked chorizo.
6. Serve: Let the soup warm through for another minute or two. Taste and adjust seasoning if needed. Ladle into bowls and top with the remaining crispy chorizo, toasted pepitas, and fresh cilantro.

Tips & Variations

• Pro Tip: Using Mexican ground chorizo (the kind you have to cook) is key for this recipe, as its rendered fat provides the flavorful base for the soup. Spanish-style cured chorizo will not work the same way.
• Make it Vegan: Use a plant-based chorizo alternative (soyrizo), vegetable broth, and full-fat canned coconut milk instead of heavy cream.
• Control the Heat: The spice level will depend on the chorizo you buy. If you want it extra spicy, add a pinch of cayenne pepper with the other spices.
• Use Fresh Pumpkin: If you prefer, you can use about 4 cups of homemade roasted pumpkin purée.

Frequently Asked Questions (FAQ)

• How do I store leftovers?
  • Store the soup in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop overnight.
• Can I freeze this soup?
  • Yes, this soup freezes well. Let it cool completely and store it in a freezer-safe container for up to 3 months. The texture may be slightly different upon reheating, but it will still be delicious.
• What if I don’t have an immersion blender?
  • You can use a regular blender, but be very careful. Let the soup cool slightly before transferring it in batches. Do not fill the blender more than halfway, and vent the lid to allow steam to escape.

Serving Suggestions

• This soup is a hearty meal on its own, but it’s fantastic served with warm, crusty bread or a cheesy quesadilla for dipping. A simple green salad with a lime vinaigrette would also be a nice, fresh side.

Abby

Spicy Chorizo Pumpkin Soup

This creamy spicy chorizo pumpkin soup is hearty, comforting, and ready in just 25 minutes. With smoky chipotle peppers, savory chorizo, and velvety pumpkin purée, it’s the perfect fall soup for chilly days. Easily adaptable for vegetarian or vegan diets.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 6 servings

Course: Dinner, Soup

Cuisine: American, Mexican-Inspired

Calories: 284

Ingredients Equipment Method Notes

Ingredients

  

• 1/2 lb chorizo (pork, beef, or tofu)
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 tsp ground cumin
• 1 1/2 tsp salt
• 1 tsp black pepper
• 15 oz broth (chicken or beef, or vegetable for vegetarian)
• 5 chipotle peppers, chopped
• 2 cups pumpkin puree
• 1/4 cup cream (or vegan cream)
• chopped green onions, for garnish

Equipment

• soup pot
• Wooden spoon
• Knife and cutting board

Method

 

1. Add chorizo to a soup pot and cook over medium heat for 5 minutes, stirring. Remove to a bowl and drain excess fat. Wipe most of the fat from the pot.
2. Add chopped onion to the pot and sauté until fragrant. Drain the chorizo and return it to the pot with the onions. Stir in garlic and chipotle peppers.
3. Add broth, pumpkin puree, cumin, salt, and pepper. Stir well and simmer for 10 minutes.
4. Stir in cream, then remove from heat. Serve hot, garnished with extra chorizo and chopped green onions.

Notes

Drain excess fat from the chorizo to prevent the soup from becoming greasy. Adjust chipotle pepper quantity to your spice tolerance—add jalapeños or Thai peppers for more heat. Use canned pumpkin purée (not pie filling), or roast and blend fresh pumpkin. Swap pork/beef chorizo with tofu chorizo and use vegan broth/cream for a vegetarian or vegan option.