Introduction

Spicy chorizo pumpkin soup is a comforting and flavorful dish that combines smoky chorizo with creamy pumpkin and a kick of heat from chipotle peppers. Perfect for cool evenings, this soup is both easy to make and satisfyingly rich.

A close-up view of a thick, creamy stew with a rich dark brown base layer swirled with a lighter orange creamy sauce. The stew has a slightly chunky texture with visible bits of meat or vegetables, and the cream creates a marbled effect on the surface. A metal ladle with a shiny handle rests inside, partially submerged in the stew, showing a scoop with a mix of the dark brown and creamy orange layers. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ lb chorizo
1 onion
4 cloves garlic
1 teaspoon cumin
1 ½ teaspoon salt
1 teaspoon black pepper
15 oz broth (chicken or beef)
5 chipotle peppers
2 cups pumpkin puree
¼ cup cream

Instructions

Step 1: Add chorizo to the soup pot. Heat and simmer on medium heat for about 5 minutes, stirring occasionally. Scoop the cooked chorizo into a bowl and carefully wipe most of the fat from the pot with paper towels.
Step 2: Add chopped onions to the pot and sauté until fragrant. Meanwhile, drain the fat from the chorizo in the bowl and add the chorizo back to the pot with the onions.
Step 3: Add chopped garlic and chipotle peppers to the pot and cook briefly until aromatic.
Step 4: Pour in the broth, then stir in the pumpkin puree and cumin, salt, and black pepper. Let the soup simmer gently for about 10 minutes to meld the flavors.
Step 5: Stir in the cream, then turn off the heat. Serve the soup hot, garnished with pieces of chorizo and chopped green onions if desired.

Tips & Variations

Make this meal vegetarian by using vegetarian broth, tofu chorizo, and vegan cream.
Drain all the fat from the cooked sausage thoroughly to avoid a greasy soup and preserve the flavors.
Adjust the heat by using fewer chipotle peppers or substituting Thai peppers or jalapeños depending on your tolerance.
Use canned pumpkin puree, not pumpkin pie filling, or make your own by baking and blending fresh pumpkin.
Try different types of sausage like pork, beef, or tofu chorizo for variations in taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a thick stew in a white pot, showing two main layers: a dark brown rich base with chunks, and a creamy orange swirl mixed on top creating a marbled texture. A metal ladle is partially dipped into the stew, lifting a portion of the orange creamy layer, contrasting with the darker base underneath. The stew looks hearty and textured with a glossy sheen. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, use vegetarian broth, tofu chorizo, and a dairy-free cream substitute to keep it fully vegetarian and vegan-friendly.

How spicy is this soup?

The heat depends on the number of chipotle peppers you add. Start with fewer peppers if you prefer milder spice, and adjust according to your taste.

Spicy Chorizo Pumpkin Soup Recipe

Print Recipe

★★★★★

4.5 from 223 reviews

This Spicy Chorizo Pumpkin Soup combines the hearty, smoky flavor of chorizo with smooth, creamy pumpkin puree and a kick of chipotle peppers. Perfect for chilly days, this soup delivers a comforting warmth with layers of spice balanced by cream, making it a delightful twist on traditional pumpkin soup.

Author: Maya
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

Sausage and Aromatics

½ lb chorizo
1 onion, chopped
4 cloves garlic, chopped

Spices and Flavorings

1 teaspoon cumin
1 ½ teaspoon salt
1 teaspoon black pepper
5 chipotle peppers, chopped

Liquid Ingredients

15 oz chicken or beef broth
2 cups pumpkin puree (store-bought or homemade)
¼ cup cream (heavy cream)

Instructions

Cook Chorizo: Add the chorizo to a soup pot and heat over medium heat. Simmer for about 5 minutes, stirring occasionally until cooked through and flavorful. Then, scoop the chorizo out into a bowl and wipe most of the fat from the pot with paper towels to remove excess grease.
Sauté Vegetables: Add the chopped onions to the cleaned pot and sauté until fragrant and translucent. Drain the fat from the chorizo in the bowl thoroughly, then add the chorizo back into the pot with the onions. Add chopped garlic and chipotle peppers to the mix.
Add Broth and Pumpkin: Pour in the chicken or beef broth, then add the pumpkin puree along with the cumin, salt, and black pepper. Stir everything together well to combine all the flavors.
Simmer Soup: Allow the soup to simmer gently for about 10 minutes to let the flavors meld and the pumpkin puree to heat through completely.
Finish with Cream: Stir in the heavy cream just before turning off the heat. This adds richness and smoothness to the soup.
Serve: Ladle the soup into bowls and top with the reserved pieces of chorizo and chopped green onions for added texture and flavor contrast.

Notes

To make this meal vegetarian, use vegetarian broth, tofu chorizo, and vegan cream as substitutes.
Be sure to drain all the fat from the cooked sausage to avoid a greasy soup that can overpower the flavors.
Adjust the number of chipotle peppers to your heat preference. You can also add Thai peppers or jalapeños for more spice if desired.
Use pure pumpkin puree, not pumpkin pie filling. Store-bought canned pumpkin puree works well, or make your own by baking pie pumpkin and blending until smooth.
You can use your favorite sausage type: pork, beef, or tofu chorizo. The spices ensure similar flavor profiles regardless of the choice.

Keywords: spicy chorizo pumpkin soup, pumpkin soup, chorizo soup, pumpkin puree, chipotle soup, creamy pumpkin soup, fall soup, hearty soup