Pumpkin Chorizo Soup

This savory pumpkin soup spiced up with chorizo, nutmeg, and cloves is perfect for those chilly autumn or winter evenings.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 20 mins
• Total Time: 1 hr 45 mins
• Calories: 533 Calories

Ingredients

• 2 teaspoons ground cinnamon
• 1 teaspoon ground nutmeg
• 2 tablespoons butter
• 1 onion, chopped
• 1 pinch ground cloves
• 1 teaspoon dried rosemary
• 1 pinch dried thyme
• 2 teaspoons ground black pepper
• 1 teaspoon dried sage
• 2 large potatoes, peeled
• 2 (32 fluid ounce) containers chicken broth
• 2 pounds chorizo sausage
• 4 large carrots, peeled
• 1 cup unpacked brown sugar
• 2 (29 ounce) cans pumpkin puree

Recipe Instructions

Step 1

Shred potatoes and carrots using the grating attachment of a food processor.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Simmer on High until flavors meld, about 1 hour.