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Spicy Chorizo Pumpkin Soup: A Flavorful Fall Delight!

Spicy Chorizo Pumpkin Soup
Print Recipe

A delicious and hearty soup combining spicy chorizo and pumpkin, perfect for fall.

Ingredients

Scale
  • 1 lb spicy chorizo, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (15 oz) pumpkin puree
  • 4 cups chicken or vegetable broth
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and pepper to taste
  • 1 cup heavy cream (optional)
  • Fresh parsley for garnish

Instructions

  1. In a large pot, cook the chorizo over medium heat until browned.
  2. Add the chopped onion and garlic, sautéing until the onion is translucent.
  3. Stir in the pumpkin puree, broth, cumin, and smoked paprika.
  4. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
  5. If desired, stir in heavy cream for a richer texture.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh parsley.

Notes

  • For a vegetarian version, substitute chorizo with a plant-based alternative.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days.
  • Freezes well for up to 2 months.

Nutrition

Find it online: https://howeats.com/spicy-chorizo-pumpkin-soup-fall-recipe/