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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
Cook Time 20 minutes
Total Time 25 minutes
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.
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