Chorizo and Pumpkin Soup

Make a quick and easy chorizo and pumpkin soup, perfect for a comforting and warming meal. Full of flavor, it’s just right for cozy days!

Course Soup

Cuisine American

Prep Time 15

Cook Time 30

Servings servings

Calories 453kcal

Author Adina

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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