Spicy Chorizo Pumpkin Soup Recipe

There’s nothing like a warm, creamy bowl of spicy chorizo pumpkin soup on a chilly evening. This recipe blends the smoky heat of Spanish chorizo with the natural sweetness of pumpkin, creating a comforting, flavorful dish that’s perfect for fall and winter.

I’ve always loved pumpkin soups, but I used to find them a bit too mild. One day, I tried adding spicy chorizo, and it completely transformed the flavor. The smoky paprika, the rich sausage fat, and the subtle sweetness of pumpkin balance each other perfectly. It’s hearty enough for a main dish but still light enough to serve as a starter.

Best of all, this recipe is quick and easy. You’ll only need about 15 minutes of prep time and 25 minutes of cooking to make a restaurant-quality soup at home. With just a handful of ingredients, a single pot, and minimal cleanup, this has become one of my go-to weeknight dinners during colder months.

If you’re looking for a comforting, spicy, and creamy pumpkin soup that’s full of bold flavors, this recipe is for you.

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What Makes This Spicy Chorizo Pumpkin Soup Special?

• Rich & smoky flavor: The spicy chorizo brings depth and a bold, smoky kick that elevates the pumpkin’s natural sweetness.

• Creamy without being heavy: With pumpkin puree and a splash of cream, you get a luscious, silky texture without excess heaviness.

• Quick & easy: Ready in under 40 minutes with just one pot to wash — perfect for weeknight dinners.

• Customizable heat levels: Adjust the spice by choosing mild or hot chorizo or adding extra chili flakes.

• Perfect fall comfort food: Ideal for cozy evenings, dinner parties, or even a festive starter for Thanksgiving.

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Ingredient Notes

Here’s what you’ll need and why:

• Chorizo (150g / 5 oz): Spanish or Mexican chorizo works, but Spanish chorizo gives a smokier flavor. Use mild if you want less heat.

• Pumpkin puree (2 cups): Canned is convenient, but fresh roasted pumpkin adds an earthy sweetness. Butternut squash is a great substitute.

• Onion (1 medium, diced): Adds a savory base. Swap for shallots for a sweeter undertone.

• Garlic (3 cloves, minced): Boosts the depth of flavor.

• Chicken or vegetable stock (3 cups): Use low-sodium stock to control seasoning.

• Heavy cream (1/2 cup): Makes the soup silky smooth. You can swap with coconut milk for a dairy-free option.

• Smoked paprika (1 tsp): Complements the chorizo’s flavor.

• Olive oil (1 tbsp): Only needed if your chorizo is lean; otherwise, use the rendered fat.

• Salt & pepper: Season to taste at the end.

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How to Make Spicy Chorizo Pumpkin Soup

Step 1: Cook the Chorizo

Heat a large pot over medium heat. Add the chorizo and cook for 5-6 minutes until browned and slightly crispy. Remove half for garnish later if you like.

Step 2: Sauté Aromatics

In the same pot, add the onions and cook for 3 minutes until soft and translucent. Add garlic and cook for another 30 seconds until fragrant.

Step 3: Add Pumpkin & Spices

Stir in the pumpkin puree and smoked paprika. Cook for 2 minutes to deepen the flavor.

Step 4: Add Stock & Simmer

Pour in the chicken or vegetable stock and bring to a gentle boil. Reduce heat and let it simmer for 15 minutes, stirring occasionally.

Step 5: Blend & Finish

Use an immersion blender to puree until smooth (or carefully transfer to a blender in batches). Stir in the heavy cream and season with salt and pepper.

Step 6: Garnish & Serve

Ladle into bowls, top with crispy chorizo, a drizzle of cream, and fresh herbs if desired. Serve hot.

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Storage Options

• Room temperature: Not recommended; refrigerate leftovers within 2 hours.

• Refrigeration: Store in an airtight container for up to 4 days.

• Freezing: Freeze for up to 3 months. Defrost overnight in the fridge.

• Reheating: Warm gently over low heat. Add a splash of stock if it thickens too much.

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Variations and Substitutions

• Vegetarian version: Skip the chorizo and use smoked paprika plus chickpeas for protein.

• Dairy-free: Replace cream with full-fat coconut milk for a rich, tropical twist.

• Extra spicy: Add fresh chili peppers or red pepper flakes.

• Roasted pumpkin upgrade: Use roasted pumpkin instead of canned puree for a deeper, caramelized flavor.

• Topping ideas: Try toasted pumpkin seeds, crumbled feta, or crispy fried sage.

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Frequently Asked Questions

Can I make this ahead of time?
Yes! Make the soup up to 3 days in advance. Store in the fridge and reheat gently.

What’s the best chorizo to use?
I recommend Spanish chorizo for its smoky flavor, but Mexican chorizo adds extra spice if you like heat.

Can I use fresh pumpkin instead of canned?
Absolutely. Roast fresh pumpkin cubes until soft, then puree and use as directed.

How can I thicken the soup?
Simmer uncovered for a few extra minutes or add a tablespoon of cornstarch mixed with water.

Is this recipe gluten-free?
Yes — just ensure your chorizo and stock are certified gluten-free.

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