Canned pumpkin makes this colorful, seasonal soup with chorizo a snap. Very good made a few days in advance of serving for flavors to develop! This recipe is very adaptable to individual tastes. Add more or less spices as desired.

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Recipe Summary

prep:
20 mins
cook:
40 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.

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  • Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic; saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.

  • Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.

Cook's Notes:

Chicken sausage also works well for this dish, and you can also use 2 to 3 cups of homemade chicken broth instead of canned, if you'd like. You can use any type of hard-flesh apples.

You can also refrigerate soup prior to simmering and heat in a slow cooker on Low heat for 3 to 4 hours to serve at a later time.

Nutrition Facts

477 calories; protein 20g; carbohydrates 16.8g; fat 37g; cholesterol 91.9mg; sodium 1459.2mg. Full Nutrition
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