This Pumpkin Chorizo Soup is a rich, spicy, and wonderfully comforting dish that brings together creamy pumpkin and bold, savory chorizo in a way that will warm you right up! As the weather cools down and cozy sweaters come out, it's time to bring some heartier flavors to the table. Pumpkin is a fall favorite, but there's more to it than pies and lattes! This soup is perfect for a quick weeknight meal or as a starter for a festive gathering.
This soup is perfect throughout the fall and winter! If you're looking for other delicious fall dishes, give my Acorn Squash Soup or my Sweet Potato Gnocchi a try!
Jump to:
Why You'll Love This Recipe
Who doesn't love cozying up with a delicious bowl of soup in the fall? There's many reasons to love this recipe but here are a few of the top.
- Delicious Fall Flavor - The pumpkin brings that classic fall taste while the chorizo adds a smoky and spicy kick!
- Easy - With just a few key ingredients and very little chopping required, this soup comes together quickly.
- Customizable - One of the best things about soup is how easy it is to customize it! You can adjust the spice level of the soup or change the veggies you're using to add some different textures!
- Hearty and Warm - This soup is honestly very similar to a chili. It is very hearty and thick. It is sure to warm you right up!
Ingredients
- Chorizo: You'll want to get chorizo without the casing or be sure to remove it. I used pork Chorizo but you can substitute for your preferred meat or meat substitute.
- Onion: I used a yellow onion for this recipe but a white onion works great as well!
- Garlic: I used the minced garlic that you buy in a jar from the store for this recipe to keep things simple. However, you can use a couple of garlic cloves instead.
- Corn: I used canned corn but you can use frozen corn if needed as well.
- Black Beans: I chose black beans in this recipe to keep it more similar to Cafe Zupas pumpkin chorizo soup. However, you can substitute white beans if you prefer.
- Diced Tomatoes with Green Chiles: I chose to use the tomatoes with green chiles to give the soup a little more of a kick with the peppers. However, you use a can of diced tomatoes instead.
- Chicken Broth: I used reduced sodium chicken broth. Feel free to substitute for vegetable broth if you prefer.
- Herbs & Spices: This soup has a variety of herbs and spices which include sage, cumin, salt, pepper, chili powder, and oregano.
- Pumpkin Puree: Make sure you use pumpkin puree and not pumpkin pie filling!
- Heavy Cream: This gives that perfect creamy taste and texture to finish off a delicious soup!
How to Make Pumpkin Chorizo Soup
- Step 1: In a large stockpot, brown the chorizo over medium-high heat. Once the chorizo it cooked through, remove it from the stockpot to a plate with a slotted spoon and set it aside.
- Step 2: Reduce the heat to medium and add the chopped onion and minced garlic. Cook until fragrant and the onions start to become translucent.
- Step 3: Add the corn, black beans, diced tomatoes with green chiles, chicken broth, and pumpkin puree. Mix until combined and bring to a boil.
- Step 4: Once the soup is boiling, reduce to low and add the spices. Add the chorizo back into the soup and stir until well combined.
- Step 5: Add the heavy cream and continue stirring for a couple more minutes until the chorizo is heated. Remove from heat.
- Step 6: Enjoy the soup! Optional toppings include cilantro, feta cheese, and pumpkin seeds.
Equipment
Here's the equipment I recommend to make this recipe!
Buy Now → 
Buy Now → Storage
Portion the soup into individual sealed containers and store in the refrigerator for up to 4 days.
If you prefer to freeze the soup, you are welcome to do so for up to 6 months. However, be sure to leave a little bit of space in the container for the soup to expand when it freezes.
Frequently Asked Questions
Yes! Simply substitute the heavy cream for coconut milk.
If you make this recipe, please leave a star rating at the bottom of the page! This helps me get feedback on the recipes as well as helps other readers. If you love my recipes, feel free to subscribe to my newsletter or follow me at the social media links below so you don't miss new recipes! I appreciate you taking the time to view my blog and appreciate when you share it with others!
📖 Recipe
Pumpkin Chorizo Soup
Equipment
Ingredients
- 16 oz chorizo
- ½ yellow onion finely chopped
- 2 tablespoon minced garlic
- 1 can corn 15 oz
- 1 can black beans 15 oz
- 1 can diced tomatoes with green chiles 10 oz
- 2 c chicken broth
- 1 can pumpkin puree 29 oz
- 2 teaspoon ground sage
- 1 teaspoon cumin
- ½ teaspoon salt
- 1 teaspoon pepper
- 2 teaspoon chili powder
- 1 teaspoon oregano
- ½ c heavy cream
Optional Toppings
- pumpkin seeds
- cheese
- cilantro
Instructions
- In a large stockpot, brown the chorizo over medium-high heat. Once the chorizo it cooked through, remove it from the stockpot to a plate with a slotted spoon and set it aside.16 oz chorizo
- Reduce the heat to medium and add the chopped onion and minced garlic. Cook until fragrant and the onions start to become translucent.½ yellow onion, 2 tablespoon minced garlic
- Add the corn, black beans, diced tomatoes with green chiles, chicken broth, and pumpkin puree. Mix until combined and bring to a boil.1 can corn, 1 can black beans, 1 can diced tomatoes with green chiles, 2 c chicken broth, 1 can pumpkin puree
- Once the soup is boiling, reduce to low and add the spices. Add the chorizo back into the soup and stir until well combined.2 teaspoon ground sage, 1 teaspoon cumin, ½ teaspoon salt, 1 teaspoon pepper, 2 teaspoon chili powder, 1 teaspoon oregano
- Add the heavy cream and continue stirring for a couple more minutes until the chorizo is heated. Remove from heat.½ c heavy cream
- Enjoy the soup served with some or all of the optional toppings listed!pumpkin seeds, cheese, cilantro
Leave a Reply