Savory, slightly spicy pumpkin soup. Can be made as spicy as you like. Perfect for those chilly autumn or winter evenings.



Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


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

  • 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.

  • 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.

  • 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.

  • Simmer on High until flavors meld, about 1 hour.

Cook's Notes:

Substitute turkey broth or stock if preferred.

Use spicy or mild Italian sausage instead of chorizo if desired.

Nutrition Facts

533 calories; 31.9 g total fat; 75 mg cholesterol; 2014 mg sodium. 40.6 g carbohydrates; 22.3 g protein; Full Nutrition