Pumpkin Chorizo Soup
This Pumpkin Chorizo Soup is a delicious bite full of seasonal goodness. The combination of pumpkin and chorizo is magical! Save this recipe so you can make it season after season!
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Servings: 6
Equipment
- Dutch oven or large pot
- Immersion blender
Ingredients
- 1 1/2 lbs. chorizo
- 3 cups pumpkin puree
- 1/2 Tbsp. garlic, minced
- 1/2 large white onion, diced
- 32 oz. chicken broth
- 4 oz. cream cheese
- 1/2 tsp. black pepper
- 1/3 cup heavy cream
- 1/8 tsp. cinnamon
- 1/2 tsp. cumin
- 2 Tbsp. extra virgin olive oil, divided
- Toppings, Cilantro, goat cheese, pomegranate seeds and pumpkin seeds
Instructions
- Add Chorizo to a large pot or Dutch oven and brown. Then remove the Chorizo from the pot and set aside. Wipe out the pot.
- Heat extra virgin olive oil in the same pot. Then add onions and stir continuously for until the onions are translucent.
- Add in the garlic and cook for two minutes.
- Add in the pumpkin mix well. Then add in the chicken broth. Bring to a boil and then turn off the heat. Using an immersion blender, blend everything in the pot together until it is smooth.
- Add in cumin, cinnamon, cream cheese and heavy cream. Mix well until the cream cheese has dissolved into the soup. If you need to, you can use the emersion blender again.
- Add in the chorizo and simmer for 20 minutes. Stirring regularly to ensure the bottom of the soup doesn't burn.
- Season with additional salt and pepper to taste.
- Top with cilantro, pomegranate seeds, pumpkin seeds and goat cheese.