If you are looking for a dish that perfectly balances warmth, spice, and comfort, this Spicy Chorizo Pumpkin Soup Recipe is exactly what you need. It blends the smoky, rich flavor of chorizo with the naturally sweet and velvety texture of pumpkin, all elevated by a touch of heat from cayenne and paprika. This soup is as vibrant in color as it is in taste, making it an irresistible treat for chilly evenings or when you want to impress friends with something both cozy and exciting. Trust me, once you try this combination, it will quickly become one of your favorite go-to recipes.
Ingredients You’ll Need
The magic of this soup lies in its simple yet essential ingredients, each playing a unique role in building layers of flavor and giving the soup its luxurious texture and striking color. From the spicy chorizo to the creamy coconut milk, every element contributes something special.
- Olive oil: The base for sauteing, adding a subtle fruitiness and helping everything cook evenly.
- Chorizo (200 g, sliced): Brings a smoky, spicy punch and a delightful crisp texture when cooked.
- Medium onion (diced): Adds sweetness and depth to the soup’s flavor when softened.
- Garlic (2 cloves, minced): Provides an aromatic layer that enhances the warmth of the soup.
- Smoked paprika (1 teaspoon): Intensifies the smoky character and color, perfectly complementing the chorizo.
- Cayenne pepper (1/2 teaspoon): Gives the soup its signature heat; adjust to your taste for mild or fiery.
- Pumpkin (500 g, peeled, seeded, and diced): The star ingredient with creamy texture and natural sweetness.
- Chicken or vegetable stock (4 cups): Creates the flavorful liquid base, adding depth without overpowering.
- Coconut milk (1 cup): Adds creaminess and a subtle tropical note that softens the spice.
- Salt and pepper to taste: Essential for balancing and enhancing all the flavors.
- Fresh parsley (chopped): A fresh, herbal garnish that brightens each bite.
- Optional: Crusty bread: Perfect for dipping and making the meal even more comforting.
How to Make Spicy Chorizo Pumpkin Soup Recipe
Step 1: Crisp the Chorizo
Start by heating olive oil in a large pot over medium heat. Add the sliced chorizo and cook it until it becomes beautifully crispy, about 4 to 5 minutes. This step releases the chorizo’s flavorful oils and creates mouthwatering texture. Once done, remove it carefully with a slotted spoon and set aside—don’t skip this, as those crispy bits will top your soup later.
Step 2: Sauté Onions and Garlic
In the same pot, without adding more oil, toss in the diced onion. Cook until it turns translucent, which means about 3 to 4 minutes—this is when the onions soften and sweeten, laying the perfect flavor foundation. Next, add the minced garlic and stir frequently for an additional minute to avoid burning while releasing that signature garlicky aroma.
Step 3: Add the Spices
Sprinkle in smoked paprika and cayenne pepper, stirring continuously. These spices bloom in the warmth, releasing their vibrant color and smoky, spicy depth. They elevate the soup beyond ordinary and perfectly complement the pumpkin and chorizo flavors.
Step 4: Mix in Pumpkin and Stock
Now it’s time for the pumpkin. Add the diced pumpkin cubes to the pot and stir to coat everything evenly with those spices and aromatics. Pour in your choice of chicken or vegetable stock to create the liquid base and bring the mixture to a gentle boil. Watching the soup come together is truly a delight—bright orange mingling with warm reds.
Step 5: Simmer Until Tender
Lower the heat to a simmer and let the soup cook for about 20 to 25 minutes. Stir occasionally and check the pumpkin by piercing it with a fork—the cubes should be fork-tender, signaling that they’re ready to be blended. This slow cooking melds all the flavors deeply.
Step 6: Puree the Soup Until Smooth
Remove the pot from the heat and either use an immersion blender directly in the pot or carefully transfer the soup in batches to a regular blender. Puree until the soup has a silky, smooth texture with no lumps. This step transforms the chunky ingredients into a luscious, velvety bowl of comfort.
Step 7: Stir in Coconut Milk and Season
Return the soup to low heat. Gently stir in the coconut milk, which adds creamy richness and balances the spice with a subtle sweetness. Season with salt and pepper to your liking. This final seasoning is crucial to making all flavors pop perfectly.
Step 8: Serve with Crispy Chorizo and Parsley
Ladle the soup into bowls and sprinkle the reserved crispy chorizo slices on top for that delightful textural contrast. Finish with a handful of freshly chopped parsley to brighten it up. For the ultimate cozy meal, serve alongside warm crusty bread ready for dipping. This soup is guaranteed to wow everyone at your table!
How to Serve Spicy Chorizo Pumpkin Soup Recipe
Garnishes
The best part of this soup’s presentation is the crispy chorizo on top—it adds a mouthwatering crunch and an extra hit of smoky heat. Fresh parsley not only adds color but a fresh herbal note that cuts through the richness. For a little creaminess, a swirl of coconut milk or a dollop of sour cream can be beautiful and delicious additions.
Side Dishes
This soup pairs wonderfully with rustic crusty bread, perfect for soaking up every last drop. You could also serve it alongside a simple green salad dressed with lemon vinaigrette for a refreshing contrast. Roasted pumpkin seeds sprinkled on the side add a nutty crunch that echoes the pumpkin’s flavor.
Creative Ways to Present
For a fun twist, serve the soup in small, hollowed-out mini pumpkins or squash for an autumnal touch that’s sure to impress guests. Alternatively, garnish with toasted pepitas, a drizzle of chili oil, or crumbled queso fresco for an extra layer of texture and flavor. Play around with presentation to make this Spicy Chorizo Pumpkin Soup Recipe a memorable experience.
Make Ahead and Storage
Storing Leftovers
Once cooled, this soup stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors often deepen overnight, making leftovers just as delicious—if not more so—than the fresh batch.
Freezing
This soup freezes wonderfully if you want to keep it longer. Pour it into freezer-safe containers or heavy-duty freezer bags, leaving enough space for expansion. It can be frozen for up to 3 months. Be sure to leave out the crispy chorizo toppings before freezing; add those fresh upon reheating.
Reheating
Reheat gently on the stovetop over low to medium heat, stirring occasionally to prevent burning. Add a splash of stock or water if the soup has thickened. Garnish freshly with crispy chorizo and parsley after reheating to restore texture and brightness.
FAQs
Can I make this soup vegetarian?
Absolutely! Simply omit the chorizo and use vegetable stock instead of chicken stock. You might want to add smoked paprika or a dash of liquid smoke to replace the smoky depth of the chorizo.
What type of pumpkin works best?
A sugar pumpkin or pie pumpkin is ideal because it is sweeter and less watery than larger carving pumpkins. Butternut squash is also a great substitute if pumpkin isn’t available.
How spicy is the soup?
The heat level is moderate thanks to the cayenne pepper and spicy chorizo. If you prefer it milder, reduce or omit the cayenne; for extra heat, add more cayenne or a dash of hot sauce.
Can I use precooked chorizo?
Yes, but fresh sliced chorizo crisped in the pan adds better flavor and texture. Precooked chorizo can simply be stirred in at the end as a shortcut but won’t crispen the same way.
Is coconut milk necessary?
Coconut milk adds richness and softens the spice, but if you prefer, you can substitute heavy cream or plain yogurt. Each will bring a slightly different flavor and texture, so feel free to experiment.
Final Thoughts
There is something truly comforting about a warm bowl of soup that’s packed with flavor and character, and this Spicy Chorizo Pumpkin Soup Recipe hits all those marks spectacularly. Whether you’re cooking for yourself or sharing with friends, the layers of smoky, spicy, and creamy elements come together beautifully to create a memorable meal. I can’t wait for you to try this recipe and discover just how fantastic your pumpkin soup can be when paired with the boldness of chorizo and the silky softness of coconut milk. Happy cooking!
Print
Spicy Chorizo Pumpkin Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish-inspired
Description
A warming and flavorful Spicy Chorizo Pumpkin Soup combining the rich, smoky taste of chorizo with creamy pumpkin and a touch of heat from cayenne pepper. This comforting soup is blended smooth and finished with coconut milk for a velvety texture, perfect for cozy dinners.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 200 g chorizo, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 500 g pumpkin, peeled, seeded, and diced
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
- Salt and pepper to taste
For Garnish
- Fresh parsley, chopped
- Optional: Crusty bread for serving
Instructions
- Cook the Chorizo: Heat the olive oil in a large pot over medium heat. Add the sliced chorizo and cook until it begins to crisp, about 4-5 minutes. Remove the chorizo with a slotted spoon and set aside.
- Sauté Onion and Garlic: In the same pot, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Add Spices: Sprinkle the smoked paprika and cayenne pepper into the pot, stirring to combine with the onion and garlic.
- Add Pumpkin and Stock: Add the diced pumpkin to the pot and stir to coat with the spices. Pour in the stock and bring the mixture to a boil.
- Simmer Until Tender: Lower the heat to a simmer and cook, stirring occasionally, until the pumpkin is tender when pierced with a fork, about 20-25 minutes.
- Puree the Soup: Remove the pot from heat and use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a regular blender to achieve a smooth consistency.
- Add Coconut Milk and Season: Return the pot to a gentle heat and stir in the coconut milk. Season with salt and pepper to taste.
- Serve: To serve, ladle the soup into bowls, garnish with the crispy chorizo slices and fresh parsley. Serve with crusty bread if desired.
Notes
- You can adjust the cayenne pepper quantity to control the soup’s spiciness.
- For a vegetarian version, omit the chorizo and use vegetable stock.
- Be sure to simmer until the pumpkin is very tender for a creamy texture when pureed.
- Use an immersion blender for convenience, or take care when blending hot soup in batches.
- The coconut milk adds a subtle sweetness and creamy texture; you can substitute with cream if preferred.
