This roasted pumpkin soup is the perfect way to warm up this season. Made with creamy pureed roasted pumpkin and spicy chorizo sausage, this soup is easy to prepare and packed with flavor.
This soup was originally made with a huge fairlytale pumpkin Ry brought home, but you can absolutely substitute in some butternut squash or any other pumpkin you like. The combination of the slightly sweet pumpkin, spiced chorizo and crunchy crouton is delicious and all the extra toppings make this more of a meal than just a side of soup. This is one of my faves to make as soon as the fall weather starts to hit. You can make a big batch, have your toppings ready to go, and then dinner is only a few minutes away. Brown off some chorizo, heat up that soup and dinner is served!
Made with creamy pureed roasted pumpkin and spicy chorizo sausage, this soup is easy to prepare and packed with flavor.
Ingredients to make roasted pumpkin soup with chorizo
- Pumpkin – This recipe was made with 1/2 a pretty massive Fairy Tale pumpkin, also known as a Cinderella pumpkin. They’re a unique variety of pumpkin that have a flattened shape and a bright orange color. And, looks like they came straight out of a Disney movie. They have great favor but can be a bit of a task to get and break down. You can easily substitute in butternut squash or any other variety of pumpkin you like.
- Chorizo – You want Mexican chorizo here, though Spanish would also be fine. Fresh chorizo sausage is idea since you are going to brown it and add it hot on top of the soup.
- Onion – Yellow or white onion
- Celery
- Sourdough – or any other bread you like here. I think the sourdough goes really well with the slightly sweet pumpkin, but pumpernickel or a whole grain bread would be good.
- Olive Oil
- Sprouted Pumpkin Seeds – Sprouted pumpkin seeds, also known as pumpkin seed sprouts, are pumpkin seeds that have been soaked in water to initiate the sprouting process. They’re delicious and if you can find them they’re great here.
How to Make Roasted Pumpkin Soup
Roast The Pumpkin or Squash
Roast pumpkin at 400°F (200°C) for about an hour. You want it very soft.
Roast Pumpkin Seeds
At the same time, roast your pumpkin seeds. Make sure to clean them well and toss in some olive oil and season with salt. Roast for about 10 – 15 minutes. You want them nice and deeply browned.
Make Croutons
To make the croutons, tear sourdough into rough pieces. Toss with olive oil and salt and roast at 400°F (200°C) for about 20 minutes. Turn every 5-10mins.
Sauté Onion and Celery
To make the pumpkin soup, sauté your onions and celery over medium heat until translucent. Add in roasted pumpkin, skin removed, and cook for 5 mins.
Add in Stock
Cover with water or chicken stock and simmer for 10 minutes. Then blend until very smooth.
Brown Chorizo
Brown your chorizo. Break it into small pieces as it cooks. You want to get some good crispy bits.
Plate up!
To plate up, get your soup, a generous handful of croutons, chorizo, your toasted pumpkin seeds, sprouted seeds (if you have them), and then some olive oil and season with salt and fresh pepper.
Roasted Pumpkin Soup
Ingredients
- 1/2 fairytale pumpkin or 2 butternut squashes – keep the seeds!
- 1/2 onion diced
- 3 stalks celery diced
- 1 lb fresh chorizo casing removed
- 4 slices sourdough torn into rough chunks
- 1/4 C olive oil plus more to top
- salt
- pepper
- sprouted pumpkin seeds totally option, and highly recommended
Instructions
- Roast pumpkin at 400°F (200°C) for about an hour. You want it very soft.
- At the same time, roast your pumpkin seeds. Make sure to clean them well and toss in some olive oil and season with salt. Roast for about 10 – 15 minutes. You want them nice and deeply browned.
- To make the croutons, tear sourdough into rough pieces. Toss with olive oil and salt and roast at 400°F (200°C) for about 20 minutes. Turn every 5-10mins.
- To make the pumpkin soup, sautée your onions and celery over medium heat until translucent. Add in roasted pumpkin, skin removed, and cook for 5 mins.
- Cover with water or chicken stock and simmer for 10 minutes. Then blend until very smooth.
- Brown your chorizo. Break it into small pieces as it cooks. You want to get some good crispy bits.
- To plate up, get your soup, a generous handful of croutons, chorizo, your toasted pumpkin seeds, sprouted seeds (if you have them), and then some olive oil and season with salt and fresh pepper.
