Description
A delicious and easy recipe for spicy chorizo pumpkin soup, perfect for fall.
Ingredients
- ½ lb chorizo
- 1 onion
- 4 cloves garlic
- 1 teaspoon cumin
- 1 ½ teaspoon salt
- 1 teaspoon black pepper
- 15 oz broth (chicken or beef)
- 5 chipotle peppers
- 2 cups pumpkin puree
- ¼ cup cream
Instructions
- In a large pot, cook the chorizo over medium heat until browned.
- Add chopped onion and minced garlic, cooking until the onion is translucent.
- Stir in cumin, salt, and black pepper.
- Add the broth and chipotle peppers, bringing the mixture to a simmer.
- Stir in the pumpkin puree and let it cook for about 10 minutes.
- Remove from heat and stir in the cream before serving.
Notes
- Adjust the number of chipotle peppers for desired spiciness.
- Serve with crusty bread for a complete meal.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican