If you’re craving a bowl of comfort that’s bursting with warmth and a tantalizing kick, this Spicy Chorizo Pumpkin Soup Recipe is exactly what you need. Creamy pumpkin, smoky chipotle peppers, and savory chorizo come together in this vibrant soup that’s as cozy as it is flavorful. Perfect for crisp evenings or whenever you want to impress with minimal effort!
Why You’ll Love This Recipe
- Bold & Flavorful: The chorizo and chipotle peppers add a smoky, spicy depth that warms you up from the inside out.
- Quick & Easy: Ready in just 25 minutes, making it perfect for weeknight dinners or last-minute guests.
- Creamy Texture: The pumpkin puree combined with cream creates a luscious, velvety base you’ll want to savor.
- Versatile & Adaptable: Easily customized with different spices or toppings to suit your taste buds.
Ingredients You’ll Need
The magic of this Spicy Chorizo Pumpkin Soup Recipe lies in its simplicity. Each ingredient plays a vital role—from the spicy chorizo bringing savory heat to the creamy pumpkin adding richness and color. The chipotle peppers introduce a smoky warmth that ties everything together beautifully.
- ½ lb chorizo: Adds a bold, spicy, and smoky flavor base essential for the soup’s character.
- 1 onion: Provides a subtle sweetness that balances the stronger flavors perfectly.
- 4 cloves garlic: Infuses aromatic depth and a hint of warmth.
- 1 teaspoon cumin: Adds earthiness and a touch of spice to enhance the overall flavor profile.
- 1 ½ teaspoon salt: Elevates all the other ingredients without overpowering.
- 1 teaspoon black pepper: Delivers just enough heat with a peppery bite.
- 15 oz broth (chicken or beef): Forms a savory soup base that blends the flavors seamlessly.
- 5 chipotle peppers: Brings smoky spiciness and complexity to the dish.
- 2 cups pumpkin puree: The heart of the soup—creaminess, sweetness, and vibrant color.
- ¼ cup cream: Finishes the soup with luscious richness and smooth texture.
Note: Exact ingredients and measurements are listed in the recipe card below.
Variations
This Spicy Chorizo Pumpkin Soup Recipe is wonderfully flexible, making it a great canvas for your creativity. Whether you want to amp up the heat, make it vegetarian-friendly, or add a unique twist, it’s easy to tweak without losing the soul of this comforting bowl.
- Vegetarian Version: Swap the chorizo for smoked paprika and roasted chickpeas to maintain smoky depth and texture.
- Mild Spice: Reduce chipotle peppers or remove seeds to soften the heat while keeping the flavor.
- Cream Alternatives: Use coconut milk or cashew cream for a dairy-free, subtly sweet finish.
- Extra Veggies: Add carrots or sweet potatoes for additional sweetness and texture in the pumpkin base.
How to Make Spicy Chorizo Pumpkin Soup Recipe
Step 1: Brown the Chorizo
Start by placing the chorizo in your soup pot over medium heat. Let it cook and simmer gently for about five minutes, stirring occasionally. You’ll notice the wonderful aroma and the flavorful fat releasing. Once browned, scoop the chorizo out into a bowl, and carefully wipe most of the fat out of the pot with paper towels to avoid greasiness.
Step 2: Sauté the Aromatics
Add the chopped onions into the cleaned pot and sauté them until they become soft and fragrant—this brings out their natural sweetness and sets a tasty base. Then, return the drained chorizo to the pot along with the chopped garlic and chipotle peppers, stirring them together to mingle the smoky spices.
Step 3: Simmer with Broth and Pumpkin
Pour in the broth and add the pumpkin puree along with cumin, salt, and black pepper. Stir everything until fully combined, then let the soup gently simmer for about 10 minutes. This time lets the flavors marry and develop a beautiful depth.
Step 4: Stir in the Cream and Serve
Finally, add the cream to the pot and turn off the heat, stirring carefully to blend it all into a silky smooth finish. Serve your Spicy Chorizo Pumpkin Soup topped with the reserved chorizo bits and a sprinkle of chopped green onions for a burst of freshness and crunch.
Pro Tips for Making Spicy Chorizo Pumpkin Soup Recipe
- Drain the Chorizo Fat: Removing excess fat keeps the soup from being greasy and lets the pumpkin flavor shine.
- Use Quality Pumpkin Puree: Fresh or good-quality canned pumpkin puree makes a huge difference in smoothness and taste.
- Adjust Chipotle Heat: Taste as you go with chipotle peppers since their spice level can vary widely.
- Don’t Boil After Adding Cream: To prevent curdling, always add cream off the heat or at very low temperature.
How to Serve Spicy Chorizo Pumpkin Soup Recipe
Garnishes
Garnishing your Spicy Chorizo Pumpkin Soup with fresh chopped green onions brings a lively crunch and sharpness that pairs beautifully with the creamy richness. Crispy tortilla strips, a dollop of sour cream, or a sprinkle of smoked paprika can also elevate each spoonful and make the presentation pop.
Side Dishes
This soup pairs wonderfully with warm, crusty bread or cheesy cornbread to soak up every last drop. A crisp green salad with a zesty vinaigrette balances the richness, while simple roasted vegetables complement the hearty autumn vibe.
Creative Ways to Present
Try serving the soup in hollowed-out mini pumpkins or rustic bread bowls for a charming presentation that’s sure to impress guests. Drizzle with a swirl of cream or a tiny handful of roasted pepitas for texture contrast. Don’t forget a sprinkle of fresh herbs like cilantro or parsley for that vibrant finishing touch!
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Give it a good stir before reheating because the cream and pumpkin might settle or thicken during storage.
Freezing
You can freeze this soup for up to 2 months. For best results, freeze before adding the cream, then stir in fresh cream when reheating to keep it silky and smooth.
Reheating
Reheat gently over low to medium heat on the stove, stirring often to prevent scorching. Avoid boiling once cream is added to maintain texture and flavor integrity.
FAQs
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Can I use canned pumpkin for this soup?
Absolutely! High-quality canned pumpkin puree works perfectly here and makes preparation super quick. Just avoid pumpkin pie filling, which has added sugar and spices.
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How spicy is the soup?
The chipotle peppers provide a medium smoky heat, but the spice level can be adjusted depending on your preference by using fewer peppers or removing seeds.
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Can I make this soup vegetarian?
Yes, simply replace chorizo with smoked paprika or other plant-based proteins like roasted chickpeas, then use vegetable broth to keep it fully vegetarian.
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What’s the best way to store leftover soup?
Store it in a sealed container in the fridge for up to 4 days, or freeze for longer storage. Reheat slowly, stirring well before serving.
Final Thoughts
This Spicy Chorizo Pumpkin Soup Recipe is truly one of those dishes that feeds both body and soul. Its rich flavors and creamy texture will have you coming back for more while feeling deeply satisfied. So grab your pot and ingredients, and treat yourself to this cozy bowl of deliciousness—you won’t regret it!
PrintSpicy Chorizo Pumpkin Soup Recipe
This Spicy Chorizo Pumpkin Soup is a hearty and flavorful dish, combining the smoky heat of chorizo and chipotle peppers with the creamy sweetness of pumpkin puree. Perfect for a cozy meal, it balances spice and creaminess for a satisfying bowl of soup that serves six.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican-inspired
Ingredients
Meat
- 1/2 lb chorizo
Vegetables & Aromatics
- 1 onion, chopped
- 4 cloves garlic, chopped
- 5 chipotle peppers, chopped
Spices & Seasonings
- 1 teaspoon cumin
- 1 1/2 teaspoon salt
- 1 teaspoon black pepper
Liquids & Dairy
- 15 oz chicken or beef broth
- 2 cups pumpkin puree
- 1/4 cup heavy cream
Instructions
- Cook Chorizo: Add the chorizo to a soup pot and cook over medium heat, stirring occasionally, until it simmers and is cooked through, about 5 minutes. Then, scoop out the chorizo into a bowl and wipe most of the rendered fat out of the pot using paper towels.
- Sauté Onions: Add the chopped onions to the cleaned pot and sauté over medium heat until fragrant and translucent. While onions cook, drain the fat from the chorizo bowl carefully and add the drained chorizo back into the pot with the onions.
- Add Garlic and Peppers: Stir in the chopped garlic and chipotle peppers with the chorizo and onions, cooking briefly until aromatic.
- Add Broth, Pumpkin, and Spices: Pour in the chicken or beef broth and stir in the pumpkin puree, cumin, salt, and black pepper. Mix well to combine all ingredients.
- Simmer Soup: Let the soup simmer gently on medium-low heat for about 10 minutes, allowing the flavors to meld together.
- Finish with Cream: Stir in the heavy cream to add richness, then immediately turn off the heat to prevent curdling.
- Serve: Ladle the soup into bowls, topping each with pieces of the cooked chorizo and optionally garnish with chopped green onions.
Notes
- Drain excess chorizo fat carefully to avoid a greasy soup but retain enough for flavor.
- You can adjust the number of chipotle peppers to vary the heat level according to taste.
- Use pumpkin puree from a can or homemade pumpkin puree for best texture.
- This soup can be served with crusty bread or tortillas for a complete meal.
- For a milder version, reduce the amount of chipotle peppers or substitute with mild smoked paprika.
