Chorizo Pumpkin Soup

12 Servings
100% would make this recipe for Chorizo Pumpkin Soup again.

This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion adds texture and the subtle pumpkin flavor melds with the broth to provide you with an unforgettable taste.

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Chorizo Pumpkin Soup Ingredients

5 cups chicken stock or broth	5 cloves garlic peeled and finely chopped
3 cups pumpkin puree	1 cup Cauliflower cut into 1/2 in chunks
3/4 cup Fat-free Half & half - or full-fat if you wish	1/2 cup cilantro - chopped
1 pound chorizo cooked, fat drained, & chopped	3/4 cup onion chopped
2 tablespoons oregano	1 tablespoon oil
1/2 teaspoon cumin seed - toasted & ground

Instructions for Chorizo Pumpkin Soup

Heat the oil in a large pot. Saute 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, and chorizo. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer.

Simmer for about 15 minutes or until cauliflower is tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion. A dollop of low-fat sour cream or some croutons may also be floated on top.

Each (1 cup) serving contains an estimated:
Cals: 245, FatCals: 149, TotFat: 17g
SatFat: 6g, PolyFat: 2g, MonoFat: 8g
Chol: 33mg, Na: 967mg, K: 448mg
TotCarbs: 13g, Fiber: 3g, Sugars: 3g
NetCarbs: 10g, Protein: 14g

Main Ingredient: PumpkinCuisine: Mexican

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for flavor and categorization

I corrected the reference to potatoes in the instructions and clarified that croutons may be floated on top. [I made edits to this recipe.]

promfh
on Oct 2 2007 11:43PM

Total Time: 1:00
Active time: 0:30

The instructions include adding potatoes, but there are no potatoes listed in the ingredient list. Also, in the photo, what are those big items floating on the top of the soup?