Description
A delightful blend of spicy chorizo and creamy pumpkin puree, perfect for chilly days and festive gatherings.
Ingredients
Scale
- 1 tablespoon olive oil
- 200g chorizo, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 400g canned pumpkin puree
- 4 cups chicken or vegetable broth
- Salt and pepper to taste
- 1/2 cup cream (optional)
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a pot over medium heat. Add the diced chorizo and cook until crispy and browned, about 5 minutes.
- Add the chopped onion and minced garlic to the pot. Sauté until softened, about 3-4 minutes.
- Stir in the ground cumin and smoked paprika. Cook for another minute until the spices release their aroma.
- Add the pumpkin puree and chicken or vegetable broth; bring to a simmer and cook for about 15-20 minutes.
- Blend the soup until smooth using an immersion blender. Return to heat, season with salt and pepper, and stir in cream if desired. Serve hot, garnished with fresh cilantro.
Notes
This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months. Adjust seasoning to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg