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Spicy Chorizo Pumpkin Soup

Spicy chorizo pumpkin soup made with smooth pumpkin puree, simmered with diced tomatoes and chicken broth, then blended until silky. Crispy chorizo crumbles and a swirl of cream finish each bowl for a smoky, peppery Spanish-American flavor.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Spanish-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Spanish chorizo
  • 8 oz Spanish chorizo, diced
Pumpkin puree
  • 2 can (15 oz) pumpkin puree
Onion
  • 1 onion, diced
Garlic
  • 4 clove garlic, minced
Chicken broth
  • 4 cup chicken broth
Heavy cream
  • 1 cup heavy cream
Diced tomatoes
  • 1 can (14 oz) diced tomatoes
Smoked paprika
  • 1 tsp smoked paprika
Cumin
  • 0.5 tsp cumin
Cayenne pepper
  • 0.25 tsp cayenne
Olive oil
  • 2 tbsp olive oil
Fresh parsley
  • 1 Fresh parsley and crusty bread for serving
Salt and pepper
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Crisp the chorizo
  1. Heat the olive oil in a Dutch oven over medium-high heat, then cook the diced Spanish chorizo until crispy, about 8-10 minutes. Transfer chorizo to a plate and set aside, leaving the rendered fat in the pot.
Build the smoky base
  1. Add the diced onion to the chorizo fat and sauté for 4 minutes, stirring often until softened. Add the minced garlic, smoked paprika, cumin, and cayenne and cook for 2 minutes, until fragrant.
Simmer the soup
  1. Stir in the pumpkin puree, diced tomatoes, and chicken broth, scraping up any browned bits. Bring to a simmer and cook for 15 minutes to meld the flavors.
Blend and finish
  1. Blend the soup until completely smooth using an immersion blender. Stir in the heavy cream and season with salt and pepper to taste.
Serve
  1. Ladle the soup into bowls, then top each with the crispy chorizo and fresh parsley. Serve immediately with crusty bread.

Notes

For the silkiest texture, blend while the soup is hot and avoid letting it cool before blending. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat, stirring to keep the cream smooth—freezing is not recommended due to texture changes in the dairy.