Chorizo Pumpkin Soup
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."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
Yield: 12 Servings Ready in 1 hours
66 people trying soon
Verified by stevemur
|5 cupsChicken stock or broth|
|3 cupspumpkin puree|
|3/4 cupFat-free Half & half; - or full-fat if you wish|
|1 poundchorizo; cooked, fat drained, & chopped|
|1/2 teaspooncumin seed; - toasted & ground|
|5 clovesgarlic; peeled and finely chopped|
|1 cupCauliflower; cut into 1/2 in chunks|
|1/2 cupcilantro; - chopped|
|3/4 cupOnion; chopped|
|1 tablespoonVegetable oil|
Chorizo Pumpkin Soup Preparation
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.
You could also top this with some green onion, or croutons and a dollop of low-fat sour cream
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