Pumpkin Chorizo Soup with Crispy Croutons

Pumpkin chorizo soup is a hearty and flavorful dish with a combination of the creamy sweetness of pumpkin and the smoky, spicy kick of chorizo. This soup is perfect for cozy evenings when you’re craving a comforting meal. The crispy croutons adds the perfect crunchy texture.

I always enjoy a cozy bowl of soup as a comfort food, and this pumpkin chorizo soup has become one of my favorites when I’m craving something hearty and flavorful. The combination of creamy pumpkin and spicy chorizo is simply irresistible, and the addition of crunchy croutons on top adds the perfect texture. I also find it budget-friendly, as all the ingredients are often available in my pantry or fridge similar to my beet and carrot soup recipe. Made with just a few simple ingredients, this soup offers a delightful blend of flavors and textures that never fails to satisfy.

Ingredients

Detailed quantities are on the recipe card at the bottom of this post.

• Pumpkin or butternut squash: I used butternut squash cause honestly to me they taste the same and sometimes I cant use the whole pumpkin so it will sit in my fridge for days. You are also welcome to use canned pumpkin puree.
• Chorizo sausage: You can replace this with any spicy sausage of your choice.
• Chicken broth: I used chicken broth but you can also use vegetable or beef broth.
• Onion
• Olive oil
• Cumin seeds
• Croutons: I used homemade croutons, let me know if you would like me to share the recipe in the comments section below.
• Garlic: fresh or store-bought minced garlic
• Seasoning open check book, go wild on your favorite seasoning.

How to make Pumpkin Chorizo Soup

1. In a saucepan, cook and brown the chorizo sausage and set it aside.
2. Dice the onion and mince the garlic. In a saucepan, sauté the onion, cumin seed, and garlic until they release their aromatics. This can take up to 5 minutes.

3. Add the peeled and chopped pumpkin and in with the broth. This is the best time to add your seasoning. I added a teaspoon of paprika. Cook until the pumpkin is fork tender.

4. Transfer to a blender or use a immersion blender to make the soup smooth.

5. Do a taste test and adjust the seasoning if necessary.
6. Scoop the soup into bowls and top with sliced the chorizo sausage and toasted croutons.

Tips & mistakes to avoid for beginner cooks

1. If you decide to use store-bought broth like me, please do a taste test before you add seasoning that contains salt because broths are salty on their own unless you bought a low-sodium one.
2. If for some reason the liquid content is too much in the pot or you would just like to thicken the soup, you can thicken it with a cornstarch slurry. Depending on the situation on hand its a great idea to start with 1 tablespoon of cornstarch to 2 tablespoon of water ratio.
3. Is the pumpkin chorizo soup is too thick? Fear not. Put it back on the top stove and gradually add water or broth until it reaches your desired consistency. PRO TIP: If you use water of close to a cup, you may need to do a taste test and adjust your seasonings accordingly.

How to store and reheat left over Pumpkin soup

This pumpkin chorizo soup recipe will serve well over 3 to 4 people but if you happen to have any leftovers follow these simple steps to store in the fridge or freeze.

• Allow the soup to cool down then transfer it to an air-tight container then it will stay good for up to 4 days in the fridge.
• Consider storing the pumpkin chorizo soup in separate compartments. croutons and the chorizo stored in different containers.
• You can also freeze it in the airtight container or use my hack to save up space in your freezer. Make use of zip lock bags, put your serving portion in a zip lock bag then remove all excess air before you zip up. Lay it flat in your freezer and if you have more repeat and stack them on top of one another. I like this method because even when its time to thaw the soup, its quicker to thaw due to the thin layer of it.
• To reheat, let the frozen Pumpkin chorizo soup thaw maybe overnight or so then use a microwave, stovetop in a sauce pan to reheat. Lets face it, the longer you keep your food in the freezer then maybe have excess water so to get your soup to the original texture let it simmer on medium heat with the pot uncovered so the water can evaporate.

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