Pumpkin Chorizo Soup Recipes

PUMPKIN AND CHORIZO SOUP

Pumpkin and Chorizo Soup image

Make and share this Pumpkin and Chorizo Soup recipe from Food.com.

Provided by coffeelicous

Categories Pumpkin

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 kg pumpkin, cut into 1cm cubes
2 ounces chorizo sausage or 2 ounces spiced sausage, finely chopped
5 garlic cloves
2 pints vegetable stock
2 medium onions, finely chopped
1/2 teaspoon black pepper
1/2 teaspoon cinnamon
1 teaspoon basil
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 pint double cream
1 tablespoon balsamic vinegar
whole saved pumpkin seeds

Steps:

Heat 1 tbsp olive oil in deep based saucepan, fry onions until translucent.
add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes.
pour in vegetable stock, add herbs and spices but not the paprika.
bring to the boil, then leave to simmer for 1 hour.
Coat pumpkin seeds in balsamic vinegar and smoked paprika, spread evenly on a baking tray and roast on low for approx 20 to 30 minutes or until golden.
when soup is cooked, remove 2 serving spoonfuls of mixture and put to one side.(this step is optional if you do not like lumpy soup).
Leave soup to cool for 10 - 20 minutes, then blend until smooth. Return the other pumpkin mix back to the soup.
gently add in the cream, then heat soup to just under boiling. DO NOT BOIL or cream will split.
Serve soup with roasted pumpkin seeds on top and crusty bread.

Nutrition Facts : Calories 433, Fat 35.1, SaturatedFat 17.1, Cholesterol 95.7, Sodium 205.3, Carbohydrate 26, Fiber 2.7, Sugar 6.5, Protein 8.2

PUMPKIN CHORIZO SOUP

Pumpkin Chorizo Soup image

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

Provided by chocolategulch

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h45m

Yield 12

Number Of Ingredients 15

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

Steps:

Shred potatoes and carrots using the grating attachment of a food processor.
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.
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.
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.
Simmer on High until flavors meld, about 1 hour.

Nutrition Facts : Calories 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, Sodium 2014.1 mg, Sugar 19.4 g

CHORIZO PUMPKIN PASTA

Chorizo Pumpkin Pasta image

I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

3 cups uncooked gemelli or spiral pasta (about 12 ounces)
1 package (12 ounces) fully cooked chorizo chicken sausage links or flavor of choice, sliced
1 cup canned pumpkin
1 cup half-and-half cream
3/4 teaspoon salt
1/4 teaspoon pepper
1-1/2 cups shredded Manchego or Monterey Jack cheese
Minced fresh cilantro, optional

Steps:

Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.

Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

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