Description
A delightful blend of sweet pumpkin and smoky chorizo, this creamy soup is perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon olive oil
- 200 g chorizo, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 500 g pumpkin, peeled, seeded, and diced
- 4 cups chicken or vegetable stock
- 1 cup coconut milk
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Crusty bread for serving
Instructions
- Heat olive oil in a large pot over medium heat. Add chorizo and cook until crispy, about 4-5 minutes. Remove chorizo and set aside.
- Add diced onion to the pot and cook until translucent, about 3-4 minutes. Add minced garlic and sauté for 1 minute, stirring frequently.
- Sprinkle in smoked paprika and cayenne pepper, stirring well to combine.
- Add diced pumpkin and stir to coat with the spices. Pour in stock and bring to a boil.
- Reduce heat to a simmer, cooking until pumpkin is tender, about 20-25 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, transfer in batches to a blender.
- Return pot to gentle heat, stir in coconut milk, and season with salt and pepper.
- Ladle soup into bowls, garnish with crispy chorizo and fresh parsley. Serve with crusty bread if desired.
Notes
For a vegan option, use plant-based chorizo and almond milk. To enhance flavor, consider roasting the pumpkin before adding it to the pot.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Spanish
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg