Pumpkin and Chorizo Soup

This recipe happened completely by mistake.

MexPumpSoup2ZZ77We were having a couple of friends over for dinner, and my roommate was going to cook. Then, at 4:00pm, I got a text that she was hung up at work – and I was on KP.

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


  1. Heat a large heavy-bottom dutch oven or stock pot. Squeeze chorizo out of plastic tubing, and fry. (No extra oil is needed.)
  2. Once meat is mostly done, add onions, garlic, and spices, and sauté with the meat until onions begin to turn golden.
  3. Add the celery and carrots, and sauté for 2-3 minutes, until carrots begin to soften.
  4. 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.
  5. Add the cream while simmering, stir gently for a minute or two, until evenly mixed. Remove from heat, add salt to taste, and serve.

One thought on “Pumpkin and Chorizo Soup

  1. Pingback: Pumpkin Pancakes | erin thinks (a lot)

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