This recipe happened completely by mistake.
The problem was, I had no idea what her plans were, and I had just been out of town so I had no groceries of my own. So, naturally, I threw a soup together with pretty much whatever we had in the fridge. And it was actually pretty good!
– 1 pkg hot chorizo
– 2 onions, finely chopped
– 3 cloves garlic, finely chopped
– 2 bay leaves
– 2 tsp cumin
– 1 tsp coriander
– cayenne, to taste (optional, up to 1/8 tsp)
– 2 cups celery, chopped
– 2 cups carrots, sliced
– 8 cups broth (chicken, beef, vegetable)
– 1/2 head of cabbage, chopped
– 4-5 cups pumpkin puree, homemade or canned
– ½ cup heavy cream (opt)
– Salt to taste
- Heat a large heavy-bottom dutch oven or stock pot. Squeeze chorizo out of plastic tubing, and fry. (No extra oil is needed.)
- Once meat is mostly done, add onions, garlic, and spices, and sauté with the meat until onions begin to turn golden.
- Add the celery and carrots, and sauté for 2-3 minutes, until carrots begin to soften.
- Add broth and cabbage, and bring to a boil. Once it boils, turn heat down to a simmer, and stir in the pumpkin puree. Allow to simmer uncovered for 10 minutes.
- Add the cream while simmering, stir gently for a minute or two, until evenly mixed. Remove from heat, add salt to taste, and serve.