This roasted pumpkin soup is the perfect way to warm up this season. Made with creamy roasted pumpkin and spicy chorizo, it’s easy to prep, super flavorful, and honestly just the best kind of cozy. The toppings—crispy sourdough croutons, browned sausage, toasted pumpkin seeds—turn it into more of a meal than a side or started.

This one originally started with a big fairytale pumpkin Ry brought home (yes, the decorative kind that’s secretly great for roasting), but you can totally sub in butternut squash or whatever pumpkin you have. Either way, this soup is here to become your new fall favorite.

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

½ fairytale pumpkin or 2 butternut squashes – 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.
1 lb fresh 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.
1/2 Onion – Yellow or white onion
3 stalks Celery – Diced
4 slices 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
Pumpkin seeds – cleaned and roasted.
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.
salt and pepper

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.

Tips & Variations

Make it vegetarian: Skip the chorizo and sub in crispy chickpeas or roasted mushrooms. Use veggie broth.
No fairytale pumpkin? No problem. Butternut squash or kabocha are great alternatives.
Add a splash of cream: If you want it extra velvety.
Freeze it: Just store the toppings separately and it’ll reheat beautifully.

FAQs

Can I freeze roasted pumpkin soup?

Yes! Let it cool completely, then store in airtight containers. Freeze for up to 3 months. Reheat gently on the stovetop.

Can I use canned pumpkin?

You can, but you won’t get the flavor of the roasted squash. If you are short on time, canned or pre-cooked frozen pumpkin or squash is a great substitute.

What’s the best type of chorizo to use?

Look for fresh Mexican chorizo (not cured). Spanish chorizo will work, but has a firmer texture and more paprika.

Can I make it spicy?

Absolutely—chorizo brings heat, but you can add a pinch of chili flakes to the soup base if you want more kick. Go for it!

More Cozy Fall Recipes to Try:

Hasselback Butternut Squash – This hasselback butternut squash is roasted to perfection and topped with spiced beef, fresh herbs, and warm middle eastern spices. A cozy fall dish you’ll want to make again and again!

Chicken Cutlets with Roasted Squash – Crispy chicken cutlets topped with roasted acorn squash, apples, fried sage, pine nuts and a lemon Dijon vinaigrette.

Roasted Kabocha Squash Soup – Roasted kabocha squash soup with chipotle pepper, cumin, lime, sour cream and cilantro. An easy and satisfying soup.

Pozole Verde – A vegetarian pozole verde made with a green tomatillo and chili broth, hominy, chic peas and potatoes.

Easy Italian Sausage and Beans (Salsicce e Fagioli) – This Italian sausage and beans recipe is an easy one-pan meal, perfect for a cozy weeknight dinner. Simmered in a rich tomato sauce, it’s ready in 35 minutes!

Italian Wedding Soup – A comforting Italian wedding soup made with escarole, porchetta sausage, bean potatoes and lots of parmesan.

French Onion Soup – Classic French onion soup made with homemade beef stock, caramelized onions and topped with lots of melted gruyère.

Coconut Lentil Soup – A quick and easy coconut lentil soup with cilantro and toasted coconut shreds.

Tuscan Kale and White Bean Soup – A classic kale and white bean soup topped with crumbled feta cheese and served with garlic crostini.

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Roasted Pumpkin Soup with Chorizo and Croutons

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