If you’re craving a comforting bowl that packs a bold punch, this Spicy chorizo pumpkin soup is going to become your new favorite. It’s a beautiful marriage of smoky, spicy chorizo meat and the creamy sweetness of pumpkin, elevated by a hint of chipotle heat and warm spices. Every spoonful offers layers of flavor and richness that feel like a cozy hug on a chilly day. Whether you want to impress friends or just indulge in something deeply satisfying, this soup hits all the right notes with its velvety texture, vibrant color, and that unforgettable spicy kick.

Spicy chorizo pumpkin soup Recipe - Recipe Image

Ingredients You’ll Need

The magic behind the Spicy chorizo pumpkin soup lies in its simple yet powerful ingredients. Each one plays a vital role—chorizo brings smoky depth, chipotle peppers add heat and complexity, and pumpkin puree lends a smooth, creamy base full of autumnal goodness.

1/2 lb chorizo: Provides a rich, spicy, and smoky flavor that forms the soup’s heart.
1 onion: Adds sweetness and a subtle aromatic foundation.
4 cloves garlic: Enhances depth with its pungent, savory punch.
1 teaspoon cumin: Brings warmth and earthy undertones that balance the spice.
1 1/2 teaspoon salt: Essential for seasoning and amplifying all the flavors.
1 teaspoon black pepper: Adds a gentle heat and sharpness.
15 oz broth (chicken or beef): Creates a flavorful liquid base that ties everything together.
5 chipotle peppers: Infuse the soup with smoky, spicy depth and a subtle fruity note.
2 cups pumpkin puree: Gives the soup its creamy texture and natural sweetness.
1/4 cup cream: Finishes the soup with luscious richness and smoothness.

How to Make Spicy chorizo pumpkin soup

Step 1: Cook the Chorizo

Start by adding the chorizo to your soup pot and heating it over medium heat. Allow it to simmer for about five minutes while stirring frequently. This process unlocks the deep smoky oils and spices from the sausage. Once cooked, scoop the chorizo out into a bowl but hold onto it—you’ll layer it back later to keep the texture intact. Next, carefully wipe most of the rendered fat from the pot using paper towels to ensure your soup is flavorful but not greasy.

Step 2: Sauté the Onions, Garlic, and Peppers

In the same pot, add the chopped onions and sauté until they turn fragrant and translucent. Drain the excess fat from the bowl where you set the chorizo—that fat is flavorful but a bit much for the final soup. Add the drained chorizo back into the pot along with the garlic and chopped chipotle peppers. These spicy peppers will introduce that signature smoky heat essential to the Spicy chorizo pumpkin soup experience.

Step 3: Combine and Simmer

Pour in the broth—either chicken or beef works beautifully—and stir in the pumpkin puree along with cumin, salt, and black pepper. Give everything a good mix and let the soup gently simmer for about ten minutes to allow all the flavors to marry together in that warm, comforting liquid.

Step 4: Finish with Cream and Serve

Once your soup has simmered and thickened to perfection, stir in the cream to add a velvety finish. Then turn off the heat. This step softens the edges of the chipotle peppers’ heat and enriches the soup’s overall texture. Ladle your beautiful Spicy chorizo pumpkin soup into bowls, topping each with some of the reserved chorizo pieces for an extra punch of flavor and a little crunchy texture.

How to Serve Spicy chorizo pumpkin soup

Garnishes

To elevate your bowl of Spicy chorizo pumpkin soup, consider topping it with finely chopped green onions for a fresh burst of color and mild oniony crunch. A dollop of crème fraîche or sour cream can add an extra layer of creaminess to mellow the heat. For the adventurous, a sprinkle of smoked paprika or freshly chopped cilantro also works wonders.

Side Dishes

This soup is hearty and filling but pairs beautifully with crusty bread or warm corn tortillas to sop up every flavorful drop. A simple green salad dressed with a light vinaigrette provides a refreshing contrast, balancing out the richness. Roasted pumpkin seeds sprinkled on top or as a side offer a pleasant crunch and nutty flavor, complementing the soup’s smooth texture perfectly.

Creative Ways to Present

Serve the soup in hollowed-out mini pumpkins for an eye-catching autumn presentation that’s sure to impress guests. Alternatively, pouring the soup into small mugs or even bread bowls makes for a cozy, casual serving style that invites you to dig right in. Don’t forget to drizzle a swirl of cream or chili oil to give each bowl a vibrant, artisanal touch.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Spicy chorizo pumpkin soup to airtight containers and refrigerate. It will keep well for 3 to 4 days, making it a wonderful make-ahead meal for busy days when you crave something warm and satisfying without the fuss.

Freezing

This soup freezes very well. Pour cooled soup into freezer-safe containers or heavy-duty bags, leaving some room for expansion. Frozen, it should maintain excellent flavor and texture for up to three months. Just be mindful that cream-based soups sometimes separate when frozen, but a good stir after thawing usually fixes that.

Reheating

Reheat the soup gently over low to medium heat on the stove, stirring occasionally to prevent scorching. If the soup has thickened too much, add a splash of broth or water to loosen it up. Avoid microwaving at high heat which can cause uneven warming and separation. A little patience brings back every nuance of that delicious Spicy chorizo pumpkin soup.

FAQs

Can I use a different sausage instead of chorizo?

Yes, while chorizo offers a unique smoky and spicy flavor essential to this soup, you can substitute it with another spicy sausage or even Italian sausage if you prefer something less smoky. Just keep in mind the flavor profile will change accordingly.

Is this soup very spicy?

The soup has a noticeable spicy kick thanks to the chipotle peppers and chorizo, but it’s balanced by the creamy pumpkin base. You can easily adjust the heat by reducing the number of chipotle peppers or removing the seeds before adding them.

Can I make this soup vegetarian?

To keep the spirit of the soup but avoid meat, swap out chorizo for smoked paprika and chipotle powder combined with sautéed mushrooms or smoked tofu for texture. Use vegetable broth to keep it completely vegetarian.

What type of pumpkin puree is best?

Use 100% pure pumpkin puree, either canned or homemade. Avoid pumpkin pie filling as it contains added spices and sugar that will alter the soup’s savory character.

Can I prepare this soup in a slow cooker?

Definitely! Brown the chorizo and sauté the veggies on the stove first, then add everything to the slow cooker along with broth and pumpkin. Cook on low for 4-6 hours. Add cream just before serving to keep it smooth and rich.

Final Thoughts

There is something incredibly satisfying about a bowl of Spicy chorizo pumpkin soup—it’s the kind of dish that warms you from the inside out and lingers in memory long after the last sip. Its blend of hearty sausage, velvety pumpkin, and smoky spice is perfect for any occasion that calls for comfort food with a twist. I truly hope you give this recipe a try and discover just how easy it is to make something spectacularly flavorful at home.

Spicy chorizo pumpkin soup Recipe

★★★★★

5.1 from 7 reviews

Author: Aiden
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Lactose

Print Recipe

Description

A hearty and smoky Spicy Chorizo Pumpkin Soup that combines the rich flavors of spicy chorizo, creamy pumpkin puree, and smoky chipotle peppers for a comforting, flavorful meal perfect for chilly days.

Instructions

Cook chorizo: Add chorizo into the soup pot and heat over medium heat. Simmer for about 5 minutes, stirring occasionally until browned. Scoop the cooked chorizo into a bowl and set aside. Wipe most of the fat from the pot using paper towels.
Sauté onions and combine: Add chopped onions to the pot and sauté until fragrant and translucent. Drain the fat from the chorizo in the bowl, then add the chorizo back to the pot with the onions. Stir in minced garlic and chopped chipotle peppers.
Simmer soup: Pour in the broth and add the pumpkin puree along with cumin, salt, and black pepper. Stir well to combine and let the soup simmer gently for about 10 minutes to meld flavors.
Finish with cream: Stir in the heavy cream and turn off the heat. Mix thoroughly to incorporate the cream and create a rich, smooth texture.
Serve: Ladle the soup into bowls, topping each serving with reserved pieces of chorizo and optionally garnish with chopped green onions for added freshness and color.

Notes

Use either chicken or beef broth depending on your preference for flavor depth.
Adjust the number of chipotle peppers to control heat level.
Draining the excess fat from the chorizo helps keep the soup from being overly greasy and balances the richness.
For a vegetarian version, substitute chorizo and broth with plant-based alternatives and adjust seasoning accordingly.
Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Soup
Method: Simmering and sautéing
Cuisine: Mexican-inspired