Spicy Chorizo Pumpkin Soup

This Spicy Chorizo Pumpkin Soup is a hearty and flavorful dish that brings together smoky chorizo, creamy pumpkin puree, and the bold kick of chipotle peppers.

Ready in under 30 minutes, it’s the perfect fall comfort food that warms you up from the inside out. Whether you use pork, beef, or even tofu chorizo, this soup is versatile, filling, and downright satisfying.

The addition of cream creates a silky finish that balances the heat and makes each spoonful irresistible.

Perfect for cozy weeknights, dinner parties, or meal prepping for the week ahead, this soup is both comforting and exciting—a fall classic with a spicy twist.

My Opinion

When I first made this soup, I honestly didn’t expect the flavors to come together so beautifully. The smoky chorizo and the sweetness of the pumpkin create such a comforting balance, while the chipotle peppers add just the right amount of spice.

I love that it feels indulgent but still wholesome, and the best part is how quickly it comes together—just 25 minutes from start to finish.

Personally, I like leaving the soup a little chunky instead of blending it smooth, because the bites of sausage add extra texture and heartiness. I also tried it with a dollop of sour cream on top, and it took the flavor to another level.

This has become one of my go-to fall soups, and my family keeps asking for it whenever pumpkins are in season.

Why You’ll Love This Recipe

🥣 Quick and easy – Ready in just 25 minutes, perfect for busy nights.
🌶 Spicy and smoky – Chipotle peppers and chorizo give it bold flavor.
🎃 Pumpkin perfection – Creamy pumpkin balances the spice beautifully.
🥩 Customizable protein – Use pork, beef, or tofu chorizo.
🍲 Comfort in a bowl – Creamy, hearty, and warming for chilly evenings.
🌱 Easily adaptable – Swap cream for coconut cream to make it dairy-free.

Tools You’ll Need

Heavy-bottom soup pot or Dutch oven
Wooden spoon or spatula for stirring
Sharp knife and cutting board
Measuring cups and spoons
Paper towels (for wiping excess fat)
Ladle for serving
Immersion blender (optional, if you want a smooth soup)

Ingredients

(Serves 6)

½ lb chorizo (pork, beef, or tofu)
1 medium onion, chopped
4 cloves garlic, minced
1 teaspoon ground cumin
1 ½ teaspoons salt (or to taste)
1 teaspoon black pepper
15 oz broth (chicken, beef, or vegetable)
5 chipotle peppers in adobo, chopped
2 cups pumpkin puree (not pumpkin pie filling)
¼ cup heavy cream (or coconut cream for dairy-free)

Optional toppings: roasted pumpkin seeds, chopped green onions, sour cream

Instructions

Cook the chorizo
Remove chorizo from its casing and place it in a heavy-bottom pot. Cook over medium heat for about 5 minutes, breaking it apart with a spoon until browned. Transfer to a bowl and drain off most of the fat using paper towels.
Sauté the aromatics
In the same pot, add the chopped onion and cook for 3–4 minutes, stirring, until soft and fragrant. Add the minced garlic and cook for another 30 seconds, being careful not to burn it.
Combine chorizo and seasonings
Return the cooked chorizo to the pot with the onions and garlic. Stir in the cumin, salt, pepper, and chipotle peppers. Cook for 1–2 minutes to allow the spices to bloom.
Add pumpkin and broth
Stir in the pumpkin puree and broth of your choice. Mix well until everything is combined. Reduce heat and let the soup simmer gently for 10 minutes—don’t let it boil, as this can separate the cream later.
Finish with cream
Once the soup has simmered, stir in the cream. Taste and adjust seasoning as needed. For a smooth soup, blend with an immersion blender. For a chunkier soup, leave as is.
Serve
Ladle into bowls and garnish with roasted pumpkin seeds, green onions, or an extra spoonful of cream. Serve hot with crusty bread on the side.

Storage Tips

Refrigerate leftovers in an airtight container for up to 3 days.
Freeze in portions for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat gently on the stove over medium-low heat, stirring occasionally. Add a splash of broth or cream if the soup has thickened.

Expert Tips

✅ Drain the fat – Too much chorizo fat will make the soup greasy.
✅ Control the spice – Adjust the number of chipotle peppers based on your heat tolerance.
✅ Use real pumpkin puree – Avoid pumpkin pie filling, which contains sugar and spices.
✅ Blend or leave chunky – Both work; it’s all about personal preference.
✅ Make it vegetarian – Swap chorizo for tofu chorizo, broth for vegetable stock, and cream for coconut cream.

Serving Suggestions

Serve with warm crusty bread or garlic toast for dipping.
Top with fresh cilantro, sour cream, or shredded cheese for extra richness.
Pair with a crisp green salad to balance the bold flavors.

Nutrition Information (per serving, based on 6 servings)

Calories: 284
Fat: 20g
Saturated Fat: 8g
Cholesterol: 47mg
Sodium: 1114mg
Carbohydrates: 15g
Fiber: 4g
Sugar: 6g
Protein: 13g