Dinner

Spicy Chorizo Pumpkin Soup Recipe

BySimon Carel October 24, 2025October 24, 2025

Introduction

This spicy chorizo pumpkin soup blends smoky chorizo with smooth pumpkin puree for a comforting and flavorful meal. It’s perfect for chilly days when you want something warm, hearty, and a little kicky.

The image shows a close-up of a pot with a thick stew or curry being stirred by a silver ladle. The dish has two main layers: a darker brown base layer that looks rich and chunky, mixed with a swirl of creamy, lighter orange sauce on the surface, creating a marbled effect. The mixture appears glossy and smooth with some texture from the cooked ingredients, and the ladle is partially submerged in the center, covered with the sauce. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 lb chorizo
1 onion
4 cloves garlic
1 teaspoon cumin
1 1/2 teaspoon salt
1 teaspoon black pepper
15 oz broth (chicken or beef)
5 chipotle peppers
2 cups pumpkin puree
1/4 cup cream

Instructions

Step 1: Add chorizo to the soup pot and heat over medium heat. Simmer for about 5 minutes while stirring occasionally. Then scoop the chorizo into a bowl and wipe most of the fat from the pot with paper towels.
Step 2: Add chopped onions to the pot and sauté until fragrant. Drain the fat from the chorizo in the bowl and add the chorizo back to the pot with the onions. Stir in chopped garlic and chipotle peppers.
Step 3: Pour in the broth and add the pumpkin puree along with cumin, salt, and black pepper. Stir to combine and let the soup simmer for about 10 minutes.
Step 4: Stir in the cream and turn off the heat. Serve the soup topped with pieces of chorizo and chopped green onions if desired.

Tips & Variations

Use smoked paprika instead of chipotle peppers for a milder smoky flavor.
Swap pumpkin puree for butternut squash for a slightly sweeter soup.
For a vegetarian option, omit chorizo and add smoked tofu or tempeh with chili powder.
Adjust the number of chipotle peppers to control the heat level.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally. This soup also freezes well—thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a pot with thick stew showing two main layers swirling together: a dark brown, almost chocolatey layer with a rough texture and a bright orange creamy layer that is smooth and slightly glossy. The layers mix unevenly creating a marbled effect with light beige swirls where they meet. A silver ladle is partly submerged in the stew, reflecting the orange color and adding a shiny highlight. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, cook and puree fresh pumpkin before adding it to the soup, but be mindful of adjusting the liquid since fresh pumpkin may contain more moisture.

Is there a substitute for chipotle peppers?

If you don’t have chipotle peppers, smoked paprika or regular chili powder can add some warmth and smokiness, though the flavor won’t be as intense.