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

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Recipe Summary

prep:
25 mins
cook:
1 hr 20 mins
total:
1 hr 45 mins
Servings:
12
Yield:
12 servings
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Ingredients

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

Directions

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

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  • 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; protein 22.3g; carbohydrates 40.6g; fat 31.9g; cholesterol 75.4mg; sodium 2014.1mg. Full Nutrition
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