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Spicy Chorizo Pumpkin Soup

Spicy chorizo pumpkin soup is a velvety, deep-orange puree simmered with smoked spices and finished with cream. Crispy chorizo crumbles and fresh parsley add bold flavor and texture in every spoonful.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz Spanish chorizo diced
  • 2 can (15 oz) pumpkin puree
  • 1 onion diced
  • 4 cloves garlic minced
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 can (14 oz) diced tomatoes
  • 1 tsp smoked paprika
  • 0.5 tsp cumin
  • 0.25 tsp cayenne
  • 2 tbsp olive oil
  • 1 fresh parsley for serving
  • 1 crusty bread for serving
  • 1 salt to taste
  • 1 black pepper to taste

Equipment

  • 1 Dutch oven
  • 1 immersion blender

Method
 

Crisp the chorizo
  1. Heat olive oil in a Dutch oven over medium-high heat, add the diced Spanish chorizo, and cook until crispy, 6-8 minutes. Remove chorizo to a plate, leaving the rendered fat in the pot.
Build the spicy base
  1. Add diced onion to the chorizo fat and sauté for 4 minutes. Add minced garlic, smoked paprika, cumin, and cayenne and cook for 2 minutes, stirring, until fragrant.
Simmer and blend
  1. Add pumpkin puree, diced tomatoes, and chicken broth to the pot. Bring to a gentle simmer and cook for 15 minutes, stirring occasionally.
  2. Blend the soup smooth with an immersion blender until no chunks remain. Return to the pot if needed.
Finish and serve
  1. Stir in heavy cream and season with salt and black pepper to taste. Simmer just until heated through, 2-3 minutes, without boiling.
  2. Ladle the soup into bowls and top each serving with crispy chorizo and fresh parsley. Serve with crusty bread.

Notes

Pro tip: For the smoothest texture, blend while the soup is hot and allow it to simmer briefly after blending before adding the cream. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently on the stove. Freezing is not ideal because cream can separate, but you can freeze the soup before adding cream and stir in cream after reheating. For a dairy-light swap, use half-and-half or replace heavy cream with full-fat coconut cream for a similar richness.