Pumpkin Chorizo Soup

Pumpkin Chorizo Soup
Country of Origin 
Preparation Time 
About This Recipe 

You can shave at least 50 minutes from the cooking time by starting with canned unsweetened pumpkin puree. You'll need a 29-ounce can.


3-lb. pumpkin
2 tbsp. olive oil
1 carrot, chopped
1 stalk celery, chopped
1 small onion, chopped
1 garlic clove, minced
1/2 tsp. dried marjoram, crushed
4 cups low-sodium chicken broth
1 lb. cooked chorizo, diced
1 cup heavy cream
Kosher salt and freshly ground black pepper


1. Preheat the oven to 350°F. Line a baking sheet with foil.

2. Halve pumpkin, scoop out seeds and membranes, and place halves cut-side down on baking sheet. Bake until tender, about 40 minutes. When cool enough to handle, scoop out flesh and coarsely puree in a blender or food processor.

3. In a heavy saucepan or Dutch oven, heat oil over medium heat. Add carrot, celery, onion, garlic, and marjoram and cook until onion begins to wilt, about 5 minutes. Add broth and pumpkin puree. Reduce to a simmer and cook for 15 minutes. Remove from heat and let cool.

4. In a blender, puree cooled soup in batches. Return blended soup to saucepan and add cooked chorizo. Over medium heat, simmer until heated through. Remove from heat and let cool 5 minutes. Stir in cream just before serving. Season with salt and pepper, to taste.

Share this