Pumpkin And Chorizo Soup Recipes
PUMPKIN AND CHORIZO SOUP
Make and share this Pumpkin and Chorizo Soup recipe from Food.com.
Provided by coffeelicous
Categories Pumpkin
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat 1 tbsp olive oil in deep based saucepan, fry onions until translucent.
- add in pumpkin cubes and garlic cloves and fry gently for another 5 minutes.
- pour in vegetable stock, add herbs and spices but not the paprika.
- bring to the boil, then leave to simmer for 1 hour.
- Coat pumpkin seeds in balsamic vinegar and smoked paprika, spread evenly on a baking tray and roast on low for approx 20 to 30 minutes or until golden.
- when soup is cooked, remove 2 serving spoonfuls of mixture and put to one side.(this step is optional if you do not like lumpy soup).
- Leave soup to cool for 10 - 20 minutes, then blend until smooth. Return the other pumpkin mix back to the soup.
- gently add in the cream, then heat soup to just under boiling. DO NOT BOIL or cream will split.
- Serve soup with roasted pumpkin seeds on top and crusty bread.
Nutrition Facts : Calories 433, Fat 35.1, SaturatedFat 17.1, Cholesterol 95.7, Sodium 205.3, Carbohydrate 26, Fiber 2.7, Sugar 6.5, Protein 8.2
PUMPKIN CHORIZO SOUP
Savory, slightly spicy pumpkin soup. Can be made as spicy as you like. Perfect for those chilly autumn or winter evenings.
Provided by chocolategulch
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes
Time 1h45m
Yield 12
Number Of Ingredients 15
Steps:
- Shred potatoes and carrots using the grating attachment of a food processor.
- Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
- Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
- Simmer on High until flavors meld, about 1 hour.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 40.6 g, Cholesterol 75.4 mg, Fat 31.9 g, Fiber 6.7 g, Protein 22.3 g, SaturatedFat 12.4 g, Sodium 2014.1 mg, Sugar 19.4 g
SPICY PUMPKIN STEW WITH CHORIZO
Canned pumpkin makes this colorful, seasonal soup with chorizo a snap. Very good made a few days in advance of serving for flavors to develop! This recipe is very adaptable to individual tastes. Add more or less spices as desired.
Provided by Kathy Markman
Categories Soups, Stews and Chili Recipes Stews
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
- Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
- Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.
Nutrition Facts : Calories 477.2 calories, Carbohydrate 16.8 g, Cholesterol 91.9 mg, Fat 37 g, Fiber 3.8 g, Protein 20 g, SaturatedFat 15.8 g, Sodium 1459.2 mg, Sugar 8.4 g
CHORIZO PUMPKIN PASTA
I'm a busy student, and this spicy-sweet pasta makes a perfect quick dinner. Even better, it works on a bigger scale to feed a bunch of friends. -Christine Yang, Syracuse, New York
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Cook pasta according to package directions. Drain, reserving 3/4 cup pasta water., Meanwhile, in a large skillet, saute sausage over medium heat until lightly browned; reduce heat to medium-low. Add pumpkin, cream, salt and pepper; cook and stir until heated through. Toss with pasta and enough pasta water to moisten; stir in cheese. If desired, sprinkle with cilantro.
Nutrition Facts : Calories 471 calories, Fat 20g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 847mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
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- Cook the chorizo by gently breaking it apart in a large sauce pan over medium-high heat, about 7-10 minutes. Remove chorizo.
- Add the oil and onion (alternatively, leave a tablespoon of chorizo fat and omit oil) saute until tender, about 4 minutes.
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- Warm the olive oil in a large, deep skillet or Dutch oven on medium heat for 1 minute. Add the onion and sauté until translucent, about 6 minutes. Add the garlic and spices and sauté until aromatic, about 30 seconds.
- Add the pumpkin puree and chicken broth, stirring to combine. Bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes to allow flavors to marry.
- Blend the soup until smooth and return to the skillet (alternatively, use an immersion blender). It should be thick but not overly so (think tomato or split pea soup); if it’s too thick, add a little water. Stir in almost all of the chorizo, then season with salt and pepper to taste. Divide the soup into 4 bowls and scatter with chopped cilantro and the reserved chorizo, then serve.
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