This spicy chorizo pumpkin soup started as a weeknight experiment the first autumn after I moved into my own kitchen. I had one can of pumpkin puree, a package of chorizo, and a craving for something warm and unapologetically savory. What emerged was a bowl of soup that somehow felt both indulgent and nourishing: the pumpkin gives silkiness and body, while the chorizo contributes layered spice, fat, and a hint of smoke. It quickly became my go-to for turning pantry staples into something memorable.

I first served this to friends on a rainy October evening and watched everyone come back for seconds. The texture can be silky-smooth if you choose to blend it, or pleasantly rustic when left slightly chunky. The contrast of creamy pumpkin and assertive pork is what makes this recipe special — it’s comfort food with a bright, modern kick. Over the years I’ve tweaked the spices and learned little tricks — like browning the chorizo slowly to render flavor-packed oils and adding a splash of acid at the end — that make the soup sing.

Ingredients

• Olive oil (1 tablespoon): Use a good extra-virgin olive oil for flavor and a higher smoke point oil if you expect to cook hotter; it helps sauté the onion without burning.
• Onion (1, chopped): A yellow or sweet onion adds foundational sweetness and aroma; chop to even size so it softens uniformly.
• Garlic (2 cloves, minced): Fresh garlic brightens the base — mince finely so it disperses throughout the soup.
• Chorizo (1 pound, casings removed): Use a Spanish or Mexican-style fresh chorizo depending on your heat preference; remove casings and crumble as it cooks to render flavorful fat.
• Pumpkin puree (1 can, 15 oz): Canned pumpkin (not pie filling) gives consistent texture; brands like Libby’s are reliable for a pure pumpkin flavor.
• Chicken broth (4 cups): Use low-sodium if you plan to adjust seasoning later; homemade broth is ideal for extra depth.
• Ground cumin (1 teaspoon): Adds earthy warmth that complements the chorizo.
• Smoked paprika (1 teaspoon): Brings a subtle smokiness that ties the dish together; use Spanish pimentón for authenticity.
• Salt and pepper (to taste): Adjust at the end after tasting — the chorizo and broth may already contribute significant salt.
• Optional toppings: Sour cream, fresh cilantro, and roasted pumpkin seeds for contrast in creaminess, freshness, and crunch.

Instructions

Prepare the aromatics: Warm 1 tablespoon of olive oil in a large heavy-bottomed pot over medium heat. Add the chopped onion and sauté, stirring occasionally, until translucent and soft, about 3 to 4 minutes. Add the minced garlic and cook for another 30 to 45 seconds until fragrant — avoid browning the garlic to keep it from turning bitter. Cook the chorizo: Add the chorizo to the pot, breaking it apart with a wooden spoon. Reduce heat slightly if the pan is spitting. Cook for 5 to 7 minutes until the meat is browned and has released its oils; these oils are flavor gold, so scrape them into the base. If using very fatty chorizo, drain off a tablespoon of excess fat to prevent greasiness. Combine pumpkin and spices: Stir in the entire can of pumpkin puree, 4 cups of chicken broth, 1 teaspoon ground cumin, and 1 teaspoon smoked paprika. Whisk or stir vigorously to combine the pumpkin with the broth so there are no lumps. Bring the mixture up to a gentle boil over medium-high heat, then reduce to a simmer. Simmer and meld flavors: Let the soup simmer gently for about 15 minutes, uncovered, so the flavors marry. Stir occasionally to prevent sticking. Taste and season with salt and freshly ground black pepper. For a creamier texture, use an immersion blender to puree the soup directly in the pot, or carefully transfer batches to a blender and purée until smooth; return to the pot to warm through. Finish and serve: If desired, finish with a squeeze of lime or a teaspoon of apple cider vinegar to brighten the flavors. Ladle into bowls and garnish with a dollop of sour cream, chopped cilantro, and a sprinkle of toasted pumpkin seeds for contrast.

Storage Tips

Store cooled soup in airtight containers in the refrigerator for up to 4 days. For longer storage, divide into portion-sized freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months — leave a little headspace for expansion. To reheat, thaw overnight in the refrigerator or gently rewarm from frozen over low heat, stirring occasionally. If the soup thickens during storage, loosen it with a splash of chicken broth or water and re-season if needed. Toasted pumpkin seeds stay crisper when stored separately and added at serving time.

Ingredient Substitutions

If you prefer less pork or want a lighter version, substitute turkey chorizo or crumbled Italian sausage; this reduces fattiness while maintaining savory depth. For a vegetarian option, omit the chorizo and sauté mushrooms plus smoked tofu, then add a teaspoon of smoked paprika and a splash of soy sauce for umami. Swap chicken broth for vegetable broth to keep it meat-free. If canned pumpkin isn’t available, roasted butternut squash purée (about 2 cups) works beautifully; roast with a little oil and salt, then purée until smooth.

Serving Suggestions

Serve with thick slices of toasted country bread or warm corn tortillas to scoop up every last bit. A crisp green salad dressed with a citrus vinaigrette cuts through the soup’s richness. For a heartier meal, top with a poached egg or serve alongside roasted Brussels sprouts. Garnish ideas: a drizzle of chili oil for extra heat, a spoonful of Greek yogurt instead of sour cream for tang, or pickled red onions for acidity.

Cultural Background

Pumpkin has been used in savory preparations in many culinary traditions, while chorizo — whether Spanish or Mexican style — brings distinct regional flavors. This combination leans on Iberian smoked paprika and Latin American spice profiles, marrying Old World smoke with New World squash. Dishes that pair protein-rich sausages with squash show up across Mediterranean and Latin cuisines as a way to combine longevity, flavor, and seasonal abundance.

Seasonal Adaptations

In late fall, boost the recipe with roasted heirloom carrots and a pinch of nutmeg for warmth. For summer, use a lighter broth and increase fresh herbs like cilantro and a squeeze of lime to brighten the bowl. During holidays, swap in roasted chestnuts or top with crisp pancetta for an elevated, festive version. Small tweaks in spice — more cumin for earthiness or extra smoked paprika for a campfire note — let you tailor the bowl to the season.

Meal Prep Tips

Make a double batch and portion into individual containers for lunches; freeze half and refrigerate the rest to enjoy across the week. Keep crunchy toppings separate until serving to preserve texture. If planning to blend, cool the soup slightly before pureeing and blend in batches to avoid steam problems. Reheat gently on medium-low to prevent scorching and stir occasionally to redistribute the rendered oils for even flavor.

This soup is one of those recipes I recommend trying as written the first time, then making it your own — tweak the heat, change the protein, or add a favorite garnish. It’s versatile, fast, and reliably satisfying, the kind of bowl that becomes a small ritual on cool evenings. Invite someone over, make a pot, and enjoy the simple pleasure of good food shared.