Roasted pumpkin adds the perfect creaminess to this bowl of soup with chorizo sausage. Essential on cool fall days!
Pumpkin is what everyone thinks of for fall, and it's not just for your latte! The bright orange colour is super cheerful and brings with it loads of nutrients. I love to start with roasting a sugar pumpkin as the base of this recipe.
Want more of a bite to your pumpkin? Cook up chunks in the air fryer! My Air Fryer Pumpkin is the perfect intro to using this appliance. Got an extra large pumpkin? Save part for a Pumpkin Sourdough Loaf as a great quick bread for breakfast.
Key Ingredients
Pumpkin - Roast up a small pumpkin (sugar or pie pumpkin) or really just any type of winter squash.
Chorizo - Pick your spice level here. I love a good spicy sausage and the creamy pumpkin offsets it enough for the kids to still enjoy.
Veggies - Carrots and onion are great here, but use what ya got.
Broth - I think chicken or veggie is great as a sort of neutral option, but again - beef will also work if that's all you have!
How to Make Pumpkin Soup with Chorizo
***See recipe card below for precise measurements and instructions.***
Step 1: Cut pumpkin and remove seeds.
Step 2: Roast until collapsed and softened; pull off the peel.
Step 3: Brown up sausage, then slice into rounds.
Step 4: Sauté the veggies until they gain some colour and are softened.
Step 5: Add pumpkin and remaining ingredients and mash to combine.
Step 6: Simmer until ready to serve!
FAQs
Sugar pumpkins are often the smaller variety you see in the shop or at the market for roasting and turning into pie. But larger pumpkins will work, such as if you used them for decorating (but not carving!) and you can of course freeze leftover puree! No pumpkins on hand? Simply add one can to your soup instead. You're looking for 2-3 cups of puree but you can really just use as much broth and pumpkin as you like to achieve the desired soup texture.
Make a bigger batch if you want, because this soup is amazing for meal prep. You can enjoy it for up to 3 days if stored in the fridge. Go ahead and freeze in containers for later on as well. Sometimes I will even freeze the soup without broth so it takes up less room in the freezer. Then, you can heat it from frozen in a pot with a jar of broth and let it simmer away!
Roasted seeds would be a great topping for some added crunch. If your family isn't big on spice, you can use mild sausage. Sub in cooked, diced ham or even ground meat like wild game or beef. A can of white beans is also perfect for extra protein.
Photos by Dante from Shire by the Sea
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Pumpkin Soup with Chorizo
Ingredients
- 1 small pumpkin or 1 can pumpkin
- 1 pound chorizo sausage
- 1 yellow onion
- 4 carrots
- 1 head garlic
- 4 cups vegetable or chicken broth
- ⅓ cup lard or butter
- 1 tablespoon salt
- 1 teaspoon cinnamon or use coriander seed, clove, nutmeg, ginger, etc.
- 6 cups water
Instructions
- Preheat oven to 400°F.
- Cut your pumpkin in half and scoop out seeds (save for roasting later if desired).
- Set pumpkin on a cookie sheet or roasting dish facing down and add a half cup of water to the pan. Add garlic bulb to pan. Roast for 35-40 minutes, until pumpkin skin starts to brown on top. Set aside with roasted garlic to cool a bit.
- Slice and dice onions and carrots and add to the large pot with oil/fat and a few pinches of salt, sauté on medium for 5-7 minutes or until carrots and onions are soft.
- Peel skin off pumpkin (it should come off easy) and add to large pot with onions and carrots. Squeeze roasted garlic into the pot and discard the peels.
- Add the broth and 6 cups of water to the pot. If adding pumpkin spice add now. Mix the soup together breaking apart the cooked pumpkin and rest of ingredients. Heat soup on medium.
- Cook sausages on medium heat for 7-10 minutes.
- Cut sausages into 1-inch pieces and add to the soup. Stir in well. Turn heat to low/medium. Put a lid on pan and set aside for up to an hour.
Notes
- Roasted pumpkin seeds, a spoon or sour cream and a sprig of cilantro are nice additions.
- No pumpkin to roast? Simply use a can.
- Use any type of meat you prefer, depending on spice level.
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