Description
This bold soup blends savory chorizo, creamy pumpkin, and warm spices into a velvety broth. A hint of jalapeño fire and cilantro freshness brightens each rich, comforting bowl.
Ingredients
- 2 tablespoons olive oil
- 200 grams chorizo, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 jalapeno pepper, seeded and chopped
- 500 grams pumpkin, peeled and cubed
- 500 milliliters chicken stock
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 100 milliliters heavy cream
- 10 grams fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat and add the diced chorizo. Cook until the chorizo is crisp and has released its fat.
- Add the chopped onion to the pot and sauté until it becomes translucent, about 5 minutes.
- Stir in the minced garlic and chopped jalapeno, cooking for an additional minute until fragrant.
- Add the cubed pumpkin, smoked paprika, and ground cumin, stirring to coat the pumpkin evenly.
- Pour in the chicken stock, bring the mixture to a boil, then reduce heat and simmer until the pumpkin is very tender, about 15 minutes.
- Use an immersion blender or transfer the soup in batches to a blender and puree until smooth.
- Return the blended soup to the pot, stir in the heavy cream, and season with salt and black pepper to taste.
- Ladle the soup into bowls and garnish with chopped fresh cilantro before serving.
Notes
- For a deeper flavor, roast the pumpkin cubes in the oven at 200°C until lightly caramelized before adding to the soup.
- Adjust the heat by using a milder sausage or omitting the jalapeno if you prefer less spice.
- Store leftovers in an airtight container in the refrigerator for up to four days.
- This soup freezes well; portion it into freezer-safe containers for up to three months.