I went to Cafe Zupas recently and they handed me a sample to try. It was so good I asked them what it was and was surprised to hear pumpkin chorizo soup! I’m not a huge fan of chorizo and I don’t overly like the taste of pumpkin but all the flavors in the soup were perfect together.
I decided it would be the perfect recipe for fall so I decided to learn how to make it. I searched for Zupas Pumpkin Chorizo soup recipe but nothing came up. There were all sorts of pumpkin soup recipes and even some pumpkin chorizo soup recipes. In the end I found this one that was kind of similar and decided it was close enough that I should be able to create something similar to Cafe Zupas.
Next I went onto Zupas website and looked at what they included in their recipe. I decided that corn, beans, chorizo, and pumpkin were the important ingredients and the flavor would primarily come from cumin, garlic, and onions. Once I got the ingredients I tasted as I cooked until I got something super similar and incredibly delicious.
This pumpkin chorizo soup recipe is super simple and bursting with fall flavors. It is perfect for the cold weather we’ve been having. The pumpkin adds a delicious creamy texture while the beans, tomatoes, and corn add some bite to it. This is definitely a recipe we’ll be adding to our regular fall rotation.
Pumpkin Chorizo Soup
Hearty and creamy pumpkin soup full of beans, tomatoes, and corn.
Ingredients
- 1/2 pound chorizo sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 2 cups chicken broth
- 2 cups pumpkin puree or 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can corn
- 1/2 teaspoon oregano
- salt and pepper to taste
Instructions
1. Cook the chorizo by gently breaking it apart in a large sauce pan over medium-high heat, about 7-10 minutes. Remove chorizo.
2. Add the oil and onion (alternatively, leave a tablespoon of chorizo fat and omit oil) saute until tender, about 4 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Add the chorizo, broth, pumpkin puree, drained black beans, drained corn, diced tomatoes, and oregano, bring to a boil, reduce the heat and simmer for 10 minutes.
5. Season with salt and pepper. Add garnishes.
Notes
Sour cream, cheese, pepitas, and tortilla chips are all really great topping for this soup. If it's too thick add up to one more cup broth.
Fall flavors are some of my favorite flavors. They’re so filling and robust. I’d love to hear of your favorite fall recipes below, feel free to share! I’d also love to know if you tried this recipe out and how you liked it!
I joined up with some mommy bloggers to bring you more delicious soup recipes for soup season:
- Vegan Butternut Squash Ginger Soup from Fort Birthday mommy blog
- Chicken Noodle Soup from Mid Kid Mama Blog
- Cabbage Soup from Faust Island parenting blog
- Ultimate Taco Soup from Not So Supermom vs Society mommy blog
- Roasted Vegetable Soup from For Mommys Dragons mommy blog
xo