If you’re looking to incorporate more vegetables into your diet but feel stuck with salads, then we recommend trying out Spanish soup recipes: they provide a fantastic blend of ingredients that you’ll never get tired of.
With the chorizo pumpkin soup, you can enjoy a comforting soup dish with a unique Andalusian flavor thanks to the inclusion of ingredients like chorizo, garlic, olive oil, and onion.
In this article, you’ll receive all the information to make this recipe at home, with the best tips for storing, serving, and customizing the soup ingredients to your liking.
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Background of the Dish
The chorizo pumpkin soup originated after the arrival of the colonizers in America, as the main vegetable in this recipe is native to this region and was later brought by Europeans to the old continent.
In southern Spain, pumpkin was paired with various ingredients, but primarily with chorizo, thus giving rise to one of the most delicious and complete soups you can find.
In recent years, there has been a resurgence of interest in traditional and regional cuisines, allowing this pumpkin chorizo soup from Spain to see a new level of popularity.
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Things You’ll Need for Chorizo Pumpkin Soup
To make the recipe for chorizo soup you will need a pumpkin, chorizo sausage, onion, garlic cloves, potato, carrot, broth, and olive oil as the main ingredients.
The only equipment needed to prepare this Spanish soup with chorizo is a large pot and an immersion blender (or a regular blender or food processor).
Ingredients
- 4 cups (960ml) vegetable or chicken broth
- 200g chorizo sausage
- 500g pumpkin
- 3 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 large potato
- 1 carrot
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
- Crusty bread, for serving
How to Make Chorizo Pumpkin Soup – Step by Step Guide
- For the first step in this Spanish pumpkin soup recipe, peel and mince the garlic cloves, and chop the onion, carrot, and potato into small squares. Peel the pumpkin and chop it into cubes. Set them aside.
- After that, heat the olive oil in a large pot over medium heat. Also, add the chopped onion and garlic, and sauté until softened, which will take about 4 minutes.
- Then, cut the chorizo sausage into slices or bite-sized cubes. Add it to the pot and cook until it starts to get a golden color and release its oils, about 5 minutes. Save some of the chorizo pieces to top the Spanish pumpkin soup later.
- To continue with this chorizo soup recipe, stir in the cubed pumpkin, potato, and carrot, and cook for 5 more minutes, stirring occasionally.
- Now, pour in the chicken or vegetable broth, smoked paprika, ground cumin, salt and pepper. Bring the chorizo soup to a simmer, then reduce the heat to low, cover, and let it cook for about 20 to 25 minutes, or until the vegetables are tender.
- Once the vegetables are cooked through, with the help of an immersion blender, blend the pumpkin soup with chorizo until smooth. Alternatively, you can transfer it in batches to a blender and blend until smooth, then return it to the pot.
- For the next step in this Spanish chorizo soup recipe, taste the soup and adjust the seasoning with more salt and pepper if needed.
- Now, serve the chorizo pumpkin soup hot, garnished with chopped fresh parsley, and accompanied by crusty bread for dipping. Also, add the pieces of chorizo that you saved as a topping.
Substitution of Ingredients
Luckily, there is a wide range of changes that you can make to the ingredients of this chorizo pumpkin soup, customizing it to your personal preferences or dietary restrictions.
Similar to most Spanish pumpkin recipes, this one too can be turned into an easy spicy pumpkin soup, by adding a touch of heat with some diced jalapeños or a sprinkle of cayenne pepper.
Just like you would do with the Spanish chorizo stew, you can also add a splash of sherry or red wine to this chorizo pumpkin soup to enhance its depth of flavor.
You can draw inspiration from the leek and butternut squash soup and add more green veggies to this recipe, such as spinach or kale, or copy the Spanish oxtail soup and add some cubes of oxtail as the meat to replace the chorizo.
Tips on Serving Chorizo Pumpkin Soup
As long as you serve it hot, this chorizo pumpkin soup can work as a filling main dish or as an appetizer and you will have the perfect kick-off to a wonderful meal.
To compliment the flavors of the chorizo and pumpkin soup, feel free to top it with a tablespoon of sour cream or Greek yogurt for a creamy contrast, and a drizzle of extra virgin olive oil for a touch of richness.
Besides that, to make this soup even more filling you can copy the alphabet soup and serve this one with a portion of your favorite cooked pasta.
Lastly, just like the Spanish potato soup the pumpkin and chorizo soup goes perfectly with grated parmesan or manchego cheese on top, providing a new layer of flavor and texture.
How to Store Chorizo Pumpkin Soup
Once you finish making this pumpkin and chorizo soup recipe you will be able to enjoy it right away or store it in the fridge or freezer for later.
If you choose the latter, let the chorizo pumpkin soup cool to room temperature, for about 30 to 60 minutes, and place it in an airtight freezer-safe container.
After that, store the soup for up to 3 days in the fridge, or 60 days in the freezer (add a label so you don’t go over time), and you can reheat the soup in the microwave or on the stove.
Chorizo soup recipes aren’t the only Andalusian dishes that can be stored both ways, you also have the pork and potato soup, the Spanish soup with chickpeas, and the potato leek celery soup, among others.
Recipe Card: Chorizo Pumpkin Soup
Chorizo Pumpkin Soup Recipe
If you're looking to incorporate more vegetables into your diet but feel stuck with salads, then we recommend trying out Spanish soup recipes: they provide a fantastic blend of ingredients that you'll never get tired of.
With the chorizo pumpkin soup, you can enjoy a comforting soup dish with a unique Andalusian flavor thanks to the inclusion of ingredients like chorizo, garlic, olive oil, and onion.
In this article, you'll receive all the information to make this recipe at home, with the best tips for storing, serving, and customizing the soup ingredients to your liking.
Ingredients
- 4 cups (960ml) vegetable or chicken broth
- 200g chorizo sausage
- 500g pumpkin
- 3 tablespoons olive oil
- 1 onion
- 2 garlic cloves
- 1 large potato
- 1 carrot
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
- Crusty bread, for serving
Instructions
- Peel and mince the garlic cloves, and chop the onion, carrot, and potato into small squares. Peel the pumpkin and chop it into cubes. Set them aside.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, and sauté until softened, about 4 minutes.
- Cut the chorizo sausage into slices or bite-sized cubes. Add it to the pot and cook until it starts to get a golden color and release its oils, about 5 minutes. Save some of the chorizo pieces to top the soup later.
- Stir in the cubed pumpkin, potato, and carrot, and cook for another 5 minutes, stirring occasionally.
- Pour in the chicken or vegetable broth, smoked paprika, ground cumin, salt and pepper. Bring the chorizo soup to a simmer, then reduce the heat to low, cover, and let it cook for about 20-25 minutes, or until the vegetables are tender.
- Once the vegetables are cooked through, use an immersion blender to blend the Spanish chorizo soup until smooth. Alternatively, you can transfer it in batches to a blender and blend until smooth, then return it to the pot.
- To continue with this pumpkin chorizo soup recipe, taste the soup and adjust the seasoning with more salt and pepper if needed.
- Serve the pumpkin chorizo soup hot, garnished with chopped fresh parsley, and accompanied by crusty bread for dipping. Add the pieces of chorizo that you saved as a topping.
Notes
You can prepare the chorizo pumpkin soup with chicken or vegetable broth, the difference is in the flavor profile, as the first one adds a richer and meatier taste to the soup, meanwhile the latter offers a lighter and more neutral base.
Besides that, feel free to spice things up in this pumpkin chorizo recipe by adding chili flakes, bell peppers, or a couple of tablespoons of hot sauce.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 488Total Fat 28.5gSaturated Fat 7.1gCholesterol 43mgSodium 791mgCarbohydrates 43gFiber 7.2gSugar 7.6gProtein 19.1g
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