Active Time
Total Time
25 MIN
Serves : 4

This warming pumpkin and chorizo soup is inspired by the Mexican soup Sopa de Calabaza.While pre-roasting a whole pumpkin inevitably lends more depth of flavor, using canned pumpkin puree drastically cuts down on your cooking time and effectively turns this dish into a 30-minute meal. Slideshow: Pumpkin Recipes

How to Make It

Step 1    

Warm the olive oil in a large, deep skillet or Dutch oven on medium heat for 1 minute. Add the onion and sauté until translucent, about 6 minutes. Add the garlic and spices and sauté until aromatic, about 30 seconds.

Step 2    

Add the pumpkin puree and chicken broth, stirring to combine. Bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes to allow flavors to marry.

Step 3    

Blend the soup until smooth and return to the skillet (alternatively, use an immersion blender). It should be thick but not overly so (think tomato or split pea soup); if it’s too thick, add a little water. Stir in almost all of the chorizo, then season with salt and pepper to taste. Divide the soup into 4 bowls and scatter with chopped cilantro and the reserved chorizo, then serve.

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