Easy and fast chorizo and pumpkin soup, perfect for a comforting and warming meal. Packed with flavor, it's ideal for cozy days!
This hearty chorizo and pumpkin soup recipe can be made in about 45 minutes, making it a quick and delicious choice for the year's cold months. The spicy chorizo sausage complements the sweet pumpkin, creating a deliciously rich soup. Serve it with a thick slice of Soda Bread without Buttermilk, and you’ll need nothing more.
Try more delicious fall or winter soups, such as Sauerkraut Sausage Soup, Celeriac Apple Soup, or Panera Black Bean Soup.
Ingredients: 10 + salt and pepper
Prep time: 15 minutes
Cooking time: 30 minutes
Recipe ingredients
Pumpkin choice: I usually use Hokkaido pumpkin or butternut squash; they are my favorite sorts. Another bonus of using Hokkaido (or red Kuri squash) is that you don’t have to peel it; any other kind should be peeled. You can use another flavorful pumpkin, like sugar pie or kabocha.
- Try the Carrot and Pumpkin Soup or the Sweet Potato Pumpkin Soup, too. Or make this Pumpkin Pie with Pecan Crust for dessert.
Chorizo: I use cured chorizo to make pumpkin chorizo soup, the kind that can be eaten without cooking. However, you will slightly cook the sliced sausage for this recipe. You can use mild or hot chorizo, but remember that the hot kind can be really hot.
- Check out this Chorizo Pasta Bake, too.
Stock: Homemade chicken stock is my favorite kind, but good quality store-bought chicken or vegetable stock works well, too. If stock cubes are all you have, they are perfectly fine, too.
Red chili flakes to add a bit of heat. However, if you make the soup using hot chorizo, leave out the chili flakes.
Other ingredients: Potatoes, onion, two cloves garlic, butter, heavy cream, balsamic vinegar, fine sea salt, and ground black pepper.
See the recipe card for complete information on ingredients and quantities.
How to make pumpkin and chorizo soup?
Prepare the pumpkin: Peel it, if not using Hokkaido, remove the pumpkin seeds, and chop it into relatively small cubes. Set them aside.
Prepare remaining ingredients: Remove the casing and slice the sausages. Chop the potatoes and onion, and mince the garlic. Keep them separated.
Step #1: Sauté the sliced sausage in a Dutch oven or large pot until lightly golden and crispy. Remove from the pot and pour away most of the released fat with a slotted spoon.
Step #2: Sauté the onions on medium heat for 3 minutes.
Step #3: Add garlic, potatoes, and pumpkin and stir well.
Step #4: Add stock and spices and simmer the soup for 20 minutes or until the vegetables are soft. Blend the soup, then add heavy cream and reserved chorizo.
How to blend the soup?
An immersion blender (the Amazon affiliate link opens in a new tab) or stick blender is safer for blending hot soup because you can blend it directly in the pot. This avoids transferring hot liquid, reducing the risk of spills, splashes, or burns. It’s also easier to control and keeps the process quick and tidy.
Follow some safety tips if you use another blender, like a countertop blender or a food processor. Let the soup cool a little first to avoid steam building up. Only fill the blender halfway to prevent spills, and hold the lid firmly with a kitchen towel while blending.
Countertop blenders work well for very smooth soups, while food processors can be used but may not make the soup as creamy.
Store and reheat
You can make the chorizo pumpkin soup in advance, let it cool, and store the covered pot in the fridge.
Refrigerate leftovers for 4-5 days.
Freeze leftovers for up to 3 months and defrost in the refrigerator.
Reheat the soup on the stovetop, occasionally stirring, or in the microwave-safe containers in the microwave.
What to serve with it?
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📖 Recipe
Chorizo and Pumpkin Soup
Equipment
- Large soup pot or Dutch oven
- Immersion blender Note 1
Ingredients
- 2½ lbs pumpkin Note 2
- 7 oz potatoes 200 g
- 1 medium onion
- 2 garlic cloves
- 7 oz cured chorizo Note 3
- 1 ½ tablespoons butter divided
- 2 cups chicken stock or vegetable stock, 500 ml
- a pinch of red pepper flakes Note 4
- ½ cup heavy cream 125 ml
- 1 teaspoon balsamic vinegar
- fine sea salt and ground black pepper
Instructions
- Prepare the pumpkin: Peel the pumpkin (if you use Hokkaido, there’s no need to peel it; just wash and dry it). Cut the pumpkin in half and discard the insides. Chop into small cubes.2½ lbs pumpkin / 1.2 kg
- Prepare the remaining vegetables: Peel and chop the potatoes, chop the onion, and mince the garlic. Remove the casing of the chorizo and slice the sausages. Keep them separated from each other.7 oz potatoes / 200 g + 1 medium onion + 2 garlic cloves + 7 oz cured chorizo / 200 g
- Sauté chorizo: Melt ½ tablespoon butter in the pot. Cook the chorizo until slightly golden and crispy. Remove it with a slotted spoon and place it on a plate lined with a paper towel to absorb the excess fat. If there is too much fat in the pot, remove it, leaving just one tablespoon behind.
- Sauté vegetables: Add the remaining tablespoon of butter to the pot. Sauté the chopped onions with a small pinch of salt for about 3 minutes, occasionally stirring. Add the garlic and stir for about 30 seconds. Add the chopped pumpkin and the potatoes, stir well, and cook for 3 minutes.
- Simmer: Pour in the stock and add the red chili flakes (if using), some salt and pepper. Simmer the soup for about 20 minutes or until the pumpkin is soft.2 cups chicken stock / 500 ml + a pinch of red pepper flakes + fine sea salt and ground black pepper
- Blend the soup, add heavy cream, and stir well. Add chorizo, balsamic vinegar, salt, and pepper to taste.½ cup heavy cream / 125 ml + 1 teaspoon balsamic vinegar + fine sea salt and ground black pepper
Notes
- An immersion blender is safer for blending hot soups because you can blend directly in the pot, avoiding the risk of hot liquid splashing or building pressure in a blender jar. This makes it more convenient and less messy compared to transferring hot soup to a traditional blender.
- Pumpkin choice: Use a flavorful variety like Hokkaido, kabocha, sugar pie pumpkin, or butternut squash. Hokkaido doesn’t need to be peeled, but any other variety does.
- Chorizo: You can choose mild or hot chorizo; remember that hot chorizo can be really hot. Cured chorizo has a firm texture and can be eaten without cooking, too (not in this recipe, though).
- Red pepper flakes: If your chorizo is hot, leave out the red pepper flakes.
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