This hearty, flavorful soup is the perfect way to warm up the season and satisfy your cravings for comfort food. Made with creamy pureed roasted pumpkin and spicy chorizo sausage, this soup is easy to prepare and packed with flavor.
This pumpkin soup with chorizo, is topped with crispy croutons and salty pumpkin seeds to add texture and a nutty bite. Whether you’re looking for fall soup recipes, healthy soup options, or just a delicious way to use up your leftover pumpkin, this pumpkin and chorizo soup is sure to be a crowd-pleaser.
Made with creamy pureed roasted pumpkin and spicy chorizo sausage, this soup is easy to prepare and packed with flavor.
The Pumpkin
Fairy tale pumpkins, also known as Cinderella pumpkins, are a unique variety of pumpkin that have a flattened shape and a bright orange color. They got their name from their appearance in the classic fairytale, Cinderella, as the pumpkin that transforms into a carriage. These pumpkins are popular for their decorative purposes, as well as for cooking, with a sweet flavor and a smooth texture that is perfect for pies and soups.
If you’re looking for a substitute for fairy tale pumpkins, there are several options available, depending on your needs. If you’re looking for a similar flavor and texture to use in recipes, butternut squash or acorn squash can be good alternatives, with a similarly sweet taste and a smooth flesh that is easy to cook with.
The Chorizo
Mexican chorizo is a type of sausage that is widely used in Mexican cuisine. It is made from ground pork that is seasoned with a blend of spices, including chili peppers, cumin, and paprika, which gives it a distinct red color and a spicy, savory flavor. Mexican chorizo is commonly used as a filling for tacos, burritos, and breakfast dishes such as huevos con chorizo, or scrambled eggs with chorizo. It can also be added to soups, stews, and rice dishes to add flavor and depth. Mexican chorizo is widely available in supermarkets and specialty food stores, and can be found in both fresh and dried forms.
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. The soaking process activates enzymes in the seeds, which break down the starches and make the nutrients more bioavailable. As the seeds sprout, they develop a tiny root and shoot, which results in a higher nutrient content, such as increased levels of vitamin C and protein. Sprouted pumpkin seeds can be eaten raw, added to salads, or used as a topping for smoothie bowls and yogurt. They are a great source of plant-based protein, healthy fats, and micronutrients, making them a nutritious addition to any diet.
Pumpkin Soup
with chorizo & Croutons
- 1/2 Fairytale Pumpkin or 2 butternut squashes – keep the seeds!
- 1/2 onion
- 3 stalks celery
- 1lb chorizo sausage – casing removed
- 4 slices of sourdough – torn into rough chunks
- Olive Oil
- Salt
- Pepper
- Sprouted pumpkin seeds (totally option, and highly recommended)
Roast pumpkin at 400°F (200°C) for about an hour. You want it very soft. At the same time roast your cleaned pumpkin seeds tossed in some olive oil and salt. Keep an eye on them, should take about 10 – 15 minutes. You want them nice and deeply browned, but not burnt.
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 soup, sautee onions and celery over medium heat until translucent. Add in cooked squash, skin removed, and sautee for about 5 mins. Cover with water or chicken stock, 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.
