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
Scale
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.
