Pumpkin Chorizo Soup recipe

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Ingredients

2 large potatoes, peeled
4 large carrots, peeled
2 (32 fluid ounce) containers chicken broth
2 pounds chorizo sausage
1 onion, chopped
2 (29 ounce) cans pumpkin puree
1 cup unpacked brown sugar
2 tablespoons butter
2 teaspoons ground cinnamon
2 teaspoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon ground nutmeg
1 pinch ground cloves
1 pinch dried thyme

Nutrition Info

533.3 calories
carbohydrate: 40.6 g
cholesterol: 75.4 mg
fat: 31.9 g
fiber: 6.7 g
protein: 22.3 g
saturatedFat: 12.4 g
servingSize: -
sodium: 2014.1 mg
sugar: 19.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Shred potatoes and carrots using the grating attachment of a food processor.

  2. Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.

  3. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.

  4. Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.

  5. Simmer on High until flavors meld, about 1 hour.

Recipe Yield

12 servings

Recipe Note

Savory, slightly spicy pumpkin soup. Can be made as spicy as you like. Perfect for those chilly autumn or winter evenings.

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