Spicy chorizo pumpkin soup that warms your soul!
A comforting and flavorful spicy chorizo pumpkin soup that warms your soul, perfect for chilly days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Spanish
- Diet: Gluten Free
Ingredients
Scale
- 1 tablespoon olive oil
- 200g chorizo, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (400g) pumpkin puree
- 4 cups vegetable broth
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the diced chorizo and cook until browned.
- Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
- Add the ground cumin and smoked paprika, stirring for another minute.
- Mix in the pumpkin puree and vegetable broth, bringing the mixture to a simmer.
- Stir in the coconut milk and season with salt and pepper.
- Simmer for 15-20 minutes, allowing the flavors to meld.
- Blend the soup until smooth, if desired.
- Serve hot, garnished with fresh cilantro.
Notes
- For extra heat, add red pepper flakes.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well for up to 2 months.