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 Spanish soup recipe, including a step-by-step explanation and changes you can make to the ingredients.

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Background of the Dish

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.

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.

Cheer up if you liked this recipe and try other Spanish recipes like the comforting chestnut soup.

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

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

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.

2. Then add the diced pumpkin, fry for 2 minutes, cover with water and bring to a boil.

3. After that season with salt and cook for 25 minutes over low heat.

4. 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. 

5. 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.

6. 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

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

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.

Inspire yourself with other delicious Spanish chorizo recipes and cook a real Spanish dish for your loved ones.

If you want a healthier version of this soup, you can give a go to the vegan chestnut 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

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