Skip to Content

Irresistible Pumpkin Chorizo Soup from Spain

It’s time you renew your personal cookbook of soups, and fortunately, southern Spain’s cuisine is full of soups of all kinds that can help you boost do just that.

For this reason, we’ve written this article, so that you know the recipe for the best pumpkin chorizo soup. It is one of the most popular soups in the region, especially in the fall and winter months.

Here we’ll tell you everything you need to know about this recipe, including a step-by-step explanation and changes you can make to the ingredients.

Irresistible Pumpkin Chorizo Soup from Spain

This post contains affiliate links. If you buy via them, I’ll earn a small commission which helps me to keep this blog running. I received services for free for an honest review. All opinions are my own.

Background of the Dish

spanish chorizo soup recipe

Soup is one of the oldest dishes in the history of mankind, and Hispanic soups are practically a symbol that makes Andalusian cuisine known throughout the world.

Although the traditional gazpacho always gets all the spotlight, another delicious soup is the pumpkin and chorizo soup. 

This was created in the 1800s, and it was eaten in the fall and winter months since there was so much pumpkin harvest that they had to invent dishes so it wouldn’t go bad.

Over time, people in the south of Spain began to take it as a tradition of this time of year, and today you can go to any restaurant in the area and they will be selling it.

Pin for later!

Are you looking for a pumpkin chorizo soup recipe from Spain? Autumn is here and with it some of the best recipes with pumpkin. One of these recipes is a comforting and nutritious Spanish pumpkin soup with chorizo. This is one of the best Spanish soup recipes for cold days, since it has that warm and creamy texture, and the chorizo gives it a rich and meaty flavor. The chorizo soup is just what you need after a long day at work. #pumpkinchorizosoup #pumpkinsoup #chorizosoup #pumpkin #chorizo
Like it? Pin it!

Things You’ll Need for Pumpkin Chorizo Soup

To make this Spanish Pumpkin soup you only need 2 key ingredients: chorizo and pumpkin. Then you can make substitutions to taste, or even change the ways of cooking.

If you liked this recipe, cheer up and try other Spanish soup recipes like the comforting chestnut soup.

Or if you are a fan of chorizo then the Spanish chorizo rice and the chorizo cooked in cider may be perfect for you.

easy pumpkin soup

Ingredients

  • 800g Pumpkin
  • 250g Chorizo
  • 1 onion
  • 1 clove garlic
  • 1/2 cup Cream (for cooking)
  • 3 tablespoons olive oil
  • 1 tablespoon chopped chives (optional)
  • Salt and pepper to taste

How to Make Pumpkin Chorizo Soup – Step by Step Guide

make chorizo soup
  1. To make this chorizo soup recipe, you have to peel the pumpkin, remove the seeds and cut it into cubes. Peel the onion, chop it and then cook it for 5 minutes in a pan with 2 tablespoons of oil. Do the same with the garlic.
  1. Then add the diced pumpkin, fry for 2 minutes, cover with water and bring to a boil.
  1. After that season with salt and cook for 25 minutes over low heat.
  1. This is chorizo soup, so now is the time to cook it. As the pumpkin is boiling, cut the chorizo into slices or square pieces and cook them in a pan with a tablespoon of oil. 
  1. When the pumpkin is cooked, pass it through the food processor or blender until it becomes a creamy soup. Put it in a saucepan on the fire to heat it again, and add the cooking cream.
  1. As your creamy pumpkin soup heats up, add the chorizo pieces. Then serve it up and put some chopped chives on top of your Spanish soup if you want.

Substitution of Ingredients

chorizo soup

This Pumpkin chorizo soup stands out from other cream soup recipes, since you can make several changes in the ingredients, and you can even make it without cream.

The cream gives it a fantastic flavor that only a dairy product could give it, but if you cannot eat this type of food, you can remove it without problems. 

You can eliminate it completely, or replace it with its vegan alternative (even plant-based milk).

You can also take inspiration from recipes with pumpkin puree and use 2 cans of puree if you don’t get pumpkin in the store.

The flavor won’t be as fresh, but it will save you the cooking step.

You can also cook it as roasted pumpkin soup, for a more roasted flavor. If you want to give it another flavor, you can use pieces of Spanish chorizo recipe in cider.

Tips on Serving Pumpkin Chorizo Soup

creamy pumpkin soup

The best thing about making this pumpkin and chorizo soup is that you can serve it at any time of the day. 

Of course, it is not a dessert or breakfast, but it is the perfect lunch or dinner, or even an afternoon snack.

You can make a Spanish migas recipe and sprinkle some on top of the soup as if they were the typical croutons.

It is a way of transforming this traditional soup into an all-Andalusian recipe.

You can also grab some of the cream of pumpkin soup and instead of mixing it while cooking, drizzle it on top of the soup while serving it. 

It will give it a white dash to make it look like something out of a gourmet restaurant.

How to Store Pumpkin Chorizo Soup

How to Store Pumpkin Chorizo Soup

As with other chorizo soup recipes, freezing this soup is not recommended. 

This is because the chorizo can take on a bad flavor, and even the cream of the soup can crystallize, giving it an odd texture.

It is best to cook the pumpkin chorizo soup and let it come to room temperature, then you can store it in the refrigerator covered with plastic wrap for up to 5 days.

Recipe Card: Pumpkin Chorizo Soup

Yield: 6

Pumpkin Chorizo Soup Recipe

pumpkin and chorizo soup

It's time you renew your personal cookbook of soups, and fortunately, southern Spain's cuisine is full of soups of all kinds that can help you do just that.

For this reason, we've written this article, so that you know the recipe for the best pumpkin chorizo soup.

It is one of the most popular soups in the region, especially in the fall and winter months.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 800g Pumpkin
  • 250g Chorizo
  • 1 onion
  • 1 clove garlic
  • 1/2 cup Cream (for cooking)
  • 3 tablespoons olive oil
  • 1 tablespoon chopped chives (optional)
  • Salt and pepper to taste

Instructions

  1. Peel the pumpkin, remove the seeds and cut it into cubes. Peel the onion, chop it and fry for 5 minutes in a pan with 2 tablespoons of oil. Do the same with the garlic.
  2. Add the diced pumpkin, fry for 2 minutes, cover with water and bring to a boil.
  3. Season with salt and cook for 25 minutes over low heat.
  4. In the meantime, cut the chorizo into slices or square pieces and cook them in a pan with a tablespoon of oil.
  5. When the pumpkin is cooked, pass it through the food processor or blender until you get a cream-like texture. Put it in a saucepan on the fire to heat it again, and add the cooking cream.
  6. As it heats up, add the chorizo pieces. Then serve it up and put some chopped chives on top if you want.

Notes

You can make it into a spicy pumpkin soup by adding peppers and cooking them with onion and garlic. 

You can also use chili flakes or a larger amount of pepper. You could even drizzle some hot sauce on top while serving the Pumpkin chorizo soup.

If you don't like boiling pumpkin, you can make it in a roasted pumpkin soup recipe.

Just cut the squash into small pieces, and cook it in the oven for 30 minutes or until it becomes tender.

You will need to put a little water in the pan, otherwise, it may take an hour or more to cook.

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 316Total Fat 24.5gSaturated Fat 7.9gCholesterol 40mgSodium 529mgCarbohydrates 14.1gFiber 4.3gSugar 5.6gProtein 11.9g

Did you make this recipe?

Tag @visit.southernspain on Instagram and hashtag it #visitsouthernspain



Skip to Recipe