Introduction

This spicy chorizo pumpkin soup is a comforting blend of smoky, savory, and slightly sweet flavors. Perfect for chilly evenings, it combines rich pumpkin puree with bold spices and tender chorizo for a hearty meal.

A close-up image of a pot filled with thick, creamy curry showing two clear layers: a rich reddish-brown base layer that looks smooth with some small chunks, and a lighter orange-yellow creamy layer swirled on top, mixing softly with the base. A shiny silver ladle with a long handle is partially dipped into the curry, held by a woman's hand, lifting some of the creamy orange mixture along with the brown base. The pot sits on a white marbled surface, highlighting the warm colors of the curry. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb chorizo
1 onion
4 cloves garlic
1 teaspoon cumin
1 1/2 teaspoon salt
1 teaspoon black pepper
15 oz broth (chicken or beef)
5 chipotle peppers
2 cups pumpkin puree
1/4 cup cream

Instructions

Step 1: Add the chorizo to a soup pot and heat it over medium heat, stirring occasionally. Simmer for about 5 minutes until cooked through. Then scoop the chorizo out into a bowl and use paper towels to wipe most of the fat from the pot.
Step 2: Chop the onion and add it to the pot, sautéing until fragrant and translucent. Drain the fat from the cooked chorizo in the bowl and add the chorizo back to the onions. Add chopped garlic and chipotle peppers, cooking for another minute.
Step 3: Pour in the broth and add the pumpkin puree, cumin, salt, and black pepper. Stir well and let the soup simmer for about 10 minutes to combine the flavors.
Step 4: Stir in the cream just before serving and turn off the heat. Serve the soup hot, topped with pieces of the reserved chorizo and chopped green onions if desired.

Tips & Variations

Use mild or hot chorizo depending on your spice preference to adjust the heat level.
For a vegetarian version, substitute chorizo with smoked paprika and sautéed mushrooms, and use vegetable broth.
Add a squeeze of lime or a dollop of sour cream to enhance the flavors just before serving.
If fresh chipotle peppers aren’t available, canned chipotle in adobo sauce works well too—start with less and add more to taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. The soup may thicken upon cooling; add a splash of broth or water to loosen it when reheating.

How to Serve

A close-up view of a rich, creamy stew in a pot, showing two main layers mixed together: a thick dark brown sauce layer on the outer edge and a swirled bright orange creamy sauce in the center, with a few lighter cream streaks blending into the orange. A silver ladle is partially submerged in the stew on the right side, its edge catching some light. The stew looks smooth with bits of texture visible inside the sauce. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin instead of fresh pumpkin puree?

Yes, canned pumpkin puree works perfectly and is often more convenient. Just make sure it’s pure pumpkin and not pumpkin pie filling.

How can I make this soup less spicy?

Reduce the number of chipotle peppers or remove the seeds before adding them. Choosing mild chorizo over hot will also help control the spice level.

Spicy Chorizo Pumpkin Soup Recipe

Print Recipe

★★★★★

4.9 from 81 reviews

A flavorful and comforting Spicy Chorizo Pumpkin Soup that combines the rich, smoky taste of chorizo with smooth pumpkin puree and a touch of heat from chipotle peppers. This hearty soup is perfect for chilly days and can be easily prepared on the stovetop for a quick and delicious meal.

Author: Lena
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Mexican

Ingredients

Scale

Main Ingredients

1/2 lb chorizo
1 onion, chopped
4 cloves garlic, minced
1 teaspoon cumin
1 1/2 teaspoon salt
1 teaspoon black pepper
15 oz chicken or beef broth
5 chipotle peppers, chopped
2 cups pumpkin puree
1/4 cup heavy cream

Instructions

Cook the Chorizo: Add the chorizo to a soup pot and heat it over medium heat. Simmer for about 5 minutes, stirring occasionally until browned. Scoop the cooked chorizo into a bowl and set aside. Wipe most of the rendered fat from the pot using paper towels to reduce excess grease.
Sauté the Aromatics: Add the chopped onion to the pot and sauté until fragrant and translucent. Meanwhile, drain the fat from the chorizo in the bowl and add the chorizo back to the pot with the onions. Stir in the minced garlic and chopped chipotle peppers, cooking briefly to release their flavors.
Simmer the Soup: Pour in the chicken or beef broth, pumpkin puree, cumin, salt, and black pepper. Stir well to combine all ingredients. Let the soup simmer gently for about 10 minutes to allow the flavors to meld and the soup to thicken slightly.
Finish with Cream: Stir in the heavy cream and turn off the heat. This adds a creamy texture and balances the smoky heat from the chorizo and chipotle peppers.
Serve: Ladle the soup into bowls, topping each with reserved chorizo pieces and optionally garnish with chopped green onions for added freshness and crunch.

Notes

You can adjust the number of chipotle peppers to control the heat level of the soup.
Use low-fat cream or milk as a lighter alternative to heavy cream if preferred.
For a smoother texture, blend the soup before adding the cream.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
This soup pairs well with crusty bread or a fresh green salad.

Keywords: spicy chorizo pumpkin soup, pumpkin soup, chorizo soup, chipotle soup, fall soup recipe, savory pumpkin soup