When the leaves start turning and there’s a chill in the air, nothing satisfies quite like a bowl of this rich, warming Spicy Chorizo Pumpkin Soup. This soul-warming dish transforms humble pumpkin into something extraordinary by combining it with smoky Spanish chorizo, aromatic spices, and a hint of heat that builds beautifully with each spoonful. The result is a velvety smooth soup with bursts of spicy chorizo throughout, creating the perfect balance between sweet autumn pumpkin and bold, smoky flavors that will keep you coming back for more.
Serves: 6-8 people
What You’ll Need
- 3 lbs sugar pumpkin or butternut squash, peeled and cubed
- 8 oz Spanish chorizo, diced (not Mexican chorizo)
- 1 large yellow onion, diced
- 3 carrots, peeled and chopped
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 6 cups chicken broth
- 1 can (14 oz) coconut milk
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 tablespoons fresh lime juice
- Fresh cilantro for garnish
- Pumpkin seeds for topping
Preparing Your Pumpkin
Start by cutting your pumpkin in half and scooping out all the seeds and stringy pulp. Save the seeds for roasting later as a garnish. Peel the pumpkin using a sharp vegetable peeler or knife, then cut the flesh into roughly 1-inch cubes. Don’t worry about making them perfectly uniform, as they’ll be blended smooth later. Pat the cubed pumpkin dry with paper towels to help with browning.
Building the Flavor Base
Heat a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the diced chorizo and cook for 4-5 minutes, stirring occasionally, until it releases its oils and becomes crispy around the edges. The rendered fat from the chorizo will be your cooking base, adding incredible depth to the soup. Remove the chorizo with a slotted spoon and set aside, leaving the flavorful fat in the pot.
Creating the Aromatic Foundation
Add the olive oil to the chorizo fat in the pot. Add the diced onion, carrots, and celery, cooking for 6-8 minutes until the vegetables begin to soften and the onion becomes translucent. Add the minced garlic and grated ginger, cooking for another minute until fragrant. The combination of these aromatics with the chorizo fat creates an incredible base for your soup.
Adding the Spice Magic
Stir in the smoked paprika, cumin, cayenne pepper, and cinnamon, cooking for about 30 seconds until the spices become fragrant. These warm spices complement both the sweetness of the pumpkin and the smokiness of the chorizo. Be careful not to let them burn, as this can make the soup bitter.
Bringing It All Together
Add the cubed pumpkin to the pot and stir to coat with the spice mixture. Pour in the chicken broth, making sure the liquid covers the pumpkin by about an inch. Bring the mixture to a boil, then reduce heat to maintain a steady simmer. Cover and cook for 25-30 minutes, or until the pumpkin is completely tender and easily pierced with a fork.
Creating Silky Smoothness
Remove the pot from heat and let it cool slightly for safety. Using an immersion blender, carefully blend the soup until completely smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a regular blender, but be very careful with the hot liquid. Blend until there are no lumps remaining and the consistency is velvety smooth.
The Finishing Touches
Stir the coconut milk into the blended soup, which adds richness and helps mellow any heat from the spices. Return the pot to low heat and add back most of the crispy chorizo, reserving some for garnish. Season with salt and pepper to taste, then stir in the fresh lime juice, which brightens all the flavors and adds a subtle tang that balances the richness.
Serving Your Masterpiece
Ladle the hot soup into bowls and top each serving with the reserved crispy chorizo, a sprinkle of fresh cilantro, and some toasted pumpkin seeds for crunch. A small drizzle of coconut milk or a dollop of sour cream makes a beautiful presentation and adds extra richness for those who want it.
Making It Your Own
This soup is incredibly versatile and forgiving. If you prefer less heat, reduce or omit the cayenne pepper. For extra richness, stir in a tablespoon of cream cheese just before serving. You can also roast the pumpkin cubes in the oven before adding them to the pot for even deeper flavor, though this adds extra time to the cooking process.
Storage and Make-Ahead Tips
This soup actually tastes better the next day as all the flavors have time to meld together. Store it covered in the refrigerator for up to 5 days, or freeze for up to 3 months. When reheating, you may need to add a splash of broth or water if it has thickened too much. The chorizo will continue to release flavor into the soup over time, making leftovers even more delicious.
Perfect Pairings
Serve this soup with crusty bread, cornbread, or grilled cheese sandwiches for dipping. The smoky, spicy flavors also pair beautifully with a crisp white wine or a cold beer. For a complete autumn meal, follow it with a simple salad of mixed greens with apple slices and walnuts.
