This spicy chorizo pumpkin soup is the kind of bowl that warms hands and lifts spirits on a chilly evening. I first created this combination one October when I had leftover pumpkin puree and a single link of chorizo from the farmer market. The smoky heat of chorizo paired with the earthy sweetness of pumpkin made a comforting, robust soup that felt both familiar and surprisingly new. The texture is creamy and velvety, dotted with pieces of crisped chorizo on top, and the finish is smoky with a slow building heat from chipotle peppers. It became a quick household favorite the first week I made it. What makes this version special is the layering of flavors. Browning the chorizo first renders fat and intensifies flavor. Briefly sauteing the onion in the reserved fat builds a savory base. Adding chipotle peppers in adobo contributes complex smokiness that plays beautifully against the natural sweetness of pumpkin. A small splash of cream at the end softens edges and gives a luxurious mouthfeel without making the soup heavy. Family and guests always comment on the balance of spice and comfort, and it is the kind of dish I enjoy cooking when I want something both simple and impressive.

Ingredients

• Chorizo, 1/2 pound: Use fresh Mexican chorizo for the most pronounced spice and fat content. Look for a brand with a bright red color and visible fat. If using cured chorizo, remove casings and finely chop. The rendered fat from fresh chorizo carries the base flavor of the dish.
• Onion, 1 medium: Yellow onion is reliable for sweetness and body. Dice finely so it softens quickly. White onion will give a brighter bite, and sweet onion will increase the overall sweetness of the soup.
• Garlic, 4 cloves: Mince finely to release aroma. Fresh garlic adds a warm savory note and works best when added after the onion has started to soften to avoid burning.
• Cumin, 1 teaspoon: Use freshly ground if possible. Cumin brings an earthy warmth that pairs well with smoky chorizo and chipotle.
• Salt 1 1/2 teaspoon and Black pepper 1 teaspoon: Season in layers, tasting at the end. If your broth is salted, reduce initial salt and adjust after simmering.
• Broth, 15 ounces: Use chicken or beef broth for a richer profile. Low sodium broth allows you to control final seasoning.
• Chipotle peppers in adobo, 5 peppers: These deliver concentrated smoke and heat. Start with fewer if you prefer milder heat and add more to taste.
• Pumpkin puree, 2 cups: Canned pumpkin puree provides consistent texture. Avoid pumpkin pie filling which contains sweeteners and spices.
• Heavy cream, 1/4 cup: Added at the end, it rounds flavors and gives a silky finish. Substitute half and half for a lighter finish or coconut cream for a dairy free option.
• Garnish: Chopped green onions or cilantro and reserved crisp chorizo pieces make an ideal finishing touch.

Instructions

Sear the chorizo: Place 1/2 pound of chorizo into a medium soup pot over medium heat. Break it up and cook for about 5 minutes while stirring occasionally until it releases fat and begins to brown. Scoop the cooked chorizo into a bowl using a slotted spoon. Leave as much fat as possible in the pot and wipe out excess with a paper towel to leave about a tablespoon for flavor. Saute the aromatics: Add the diced onion to the pot and saute over medium heat until translucent and fragrant, about 4 to 6 minutes. If the pot is dry, add one tablespoon of the reserved fat back. Add the minced garlic and chopped chipotle peppers, stirring until the garlic softens and becomes aromatic, about 30 to 45 seconds. The visual cue is a glossy onion and fragrant smell without browned garlic. Combine liquids and pumpkin: Pour in 15 ounces of broth and two cups of pumpkin puree. Stir to combine and break up any lumps of puree. Add the cumin, 1 1/2 teaspoon salt, and 1 teaspoon black pepper. Bring to a gentle simmer over medium low heat and cook for about 10 minutes to allow the chipotle to temper and the flavors to marry. If the soup seems too thick, add up to 1/2 cup more broth to reach desired consistency. Finish with cream and chorizo: Turn off the heat and stir in 1/4 cup heavy cream to add richness. Return the reserved chorizo pieces to a small skillet and briefly crisp them over medium heat for texture if desired. Ladle the soup into bowls, top with crisp chorizo pieces and chopped green onion, and serve immediately.

Storage Tips

Allow the soup to cool to room temperature before refrigerating. Transfer into shallow airtight containers and refrigerate for up to four days. For longer storage freeze in portion sized containers for up to three months. When reheating from frozen, thaw overnight in the refrigerator and warm gently over low heat, whisking to restore creaminess. Avoid vigorous boiling after adding cream to prevent separation. If separation occurs, whisk in a tablespoon of cold water or a splash of cream while warming to bring the texture back together.

Ingredient Substitutions

If you prefer less heat use two to three chipotle peppers instead of five. For a dairy free version substitute the heavy cream with full fat coconut milk or coconut cream using the same amount. If fresh chorizo is unavailable swap for a smoked kielbasa or chopped spicy Italian sausage, though the flavor will shift away from classic chorizo. Use vegetable broth for a lighter flavor or to make the dish pescatarian friendly if using a plant based sausage substitute.

Serving Suggestions

Serve this soup with warm corn tortillas or crusty bread for dipping. A dollop of sour cream or Greek yogurt cools the heat and adds creaminess. Top with freshly chopped green onions, cilantro, or a squeeze of lime to brighten the bowl. For a heartier meal offer roasted sweet potatoes or a simple green salad dressed with lime and olive oil. The smoky notes pair beautifully with a crisp cider or a light lager for contrast.

Cultural Background

This bowl draws inspiration from Mexican and Southwestern flavor traditions where chorizo and smoked chiles are staples. Pumpkin has long been used across the Americas and pairs naturally with roasted and smoked flavors. Combining pumpkin with chipotle peppers creates a fusion that honors traditional smoky heat while embracing the global trend of creamy squash based soups. Regional variations might include the use of local chilies or the addition of masa for thickening and corn flavor.

Seasonal Adaptations

In fall add roasted pumpkin cubes for texture and visual appeal, and in winter swap chipotle for ancho chiles for a milder, raisin like sweetness. For a spring version use roasted butternut squash and finish with chopped herbs. At holiday gatherings consider serving the soup in mini hollowed out pumpkins for a dramatic presentation. The recipe scales easily for outdoor cooking over a gas burner when entertaining outdoors.

Meal Prep Tips

Make the base up to two days in advance and store chilled. Crisp the chorizo and hold separately to maintain texture. When ready to eat reheat the base gently, stir in cream and return chorizo to be spooned on top. Portion into microwave safe containers for convenient lunches and include a small container of green onions to add freshness after reheating. Label containers with date and consume within four days.

This spicy chorizo pumpkin soup is both practical and celebratory, offering a bowl that is simple to make and complex in flavor. Share it with friends, save leftovers for a quick lunch, and feel free to personalize the heat and creaminess to your taste. I hope it becomes a favorite in your rotation as it has in mine.