If you’re searching for a dish that wraps you up in cozy comfort but still dazzles your tastebuds, look no further than Pumpkin Chorizo Soup. This recipe masterfully marries smoky, spicy chorizo with the velvety sweetness of pumpkin, all swirled together in a creamy, cinnamon-kissed broth that warms from the inside out. Every spoonful is loaded with texture and flavor: savory sausage, smooth pumpkin, and a finishing crown of goat cheese, pomegranate seeds, and pumpkin seeds. It’s a soup that feels celebratory and homey all at once—the kind you’ll crave all autumn (and well beyond).

Ingredients You’ll Need

Ingredients You’ll Need

You’ll be amazed at how a handful of humble ingredients can come together to make something truly unforgettable. Each element in this Pumpkin Chorizo Soup recipe brings a distinct personality to the table, lending depth, color, and crave-worthy flavor to every bowl.

Chorizo (1 1/2 lbs.): Spicy, savory, and deeply aromatic—chorizo is the soul of this soup; browning it first brings out its smoky depth.
Pumpkin puree (3 cups): Silky puree provides body, subtle sweetness, and beautiful color—fresh or canned both work wonders here.
Garlic, minced (1/2 Tbsp.): Adds punchy flavor; sautéing it amps up the fragrance.
White onion, diced (1/2 large): Sweetens the base and mingles seamlessly into the soup when cooked down.
Chicken broth (32 oz.): The backbone of the soup, giving it a hearty richness—choose a flavorful, good-quality broth.
Cream cheese (4 oz.): Melted in, this brings luscious creaminess and a subtle tang that balances everything out.
Black pepper (1/2 tsp.): For a gentle, earthy heat that ties the flavors together.
Heavy cream (1/3 cup): Enhances the soup’s luxuriously smooth texture and mouthfeel.
Cinnamon (1/8 tsp.): Adds a barely-there warmth that highlights pumpkin’s sweetness and contrasts the chorizo’s spice.
Cumin (1/2 tsp.): Earthy and aromatic, cumin gives the soup a slightly smoky edge and depth.
Extra virgin olive oil (2 Tbsp., divided): For sautéing the veggies and building plenty of rich, layered flavor right from the start.
Toppings (cilantro, goat cheese, pomegranate seeds, pumpkin seeds): Bright, fresh, tangy, and crunchy—these elevate each serving to something truly special.

How to Make Pumpkin Chorizo Soup

Step 1: Brown the Chorizo

Start by adding the chorizo to a large pot or Dutch oven over medium heat. Cook until it’s delightfully browned and fragrant, breaking it into crumbles with a spoon as it cooks. This gives the soup its signature depth, and those browned bits left behind will flavor the veggies beautifully. Once done, remove the chorizo from the pot and set it aside. Give the pot a quick wipe, but don’t worry if a little flavor lingers—that’s just extra goodness.

Step 2: Sauté the Onion

Pour in half the olive oil, allowing it to shimmer, then add your diced onions. Stir them gently and frequently until they turn translucent and fragrant, picking up those smoky chorizo flavors left behind. The onions provide sweetness and richness to the soup, forming the base for all the other flavors.

Step 3: Add the Garlic

Into the softened onions, add the minced garlic. Let it cook for about two minutes, stirring constantly—the goal is to soften and mellow the garlic without letting it burn. Suddenly, your kitchen smells like autumn comfort food central.

Step 4: Blend the Pumpkin and Broth

Now add that glorious pumpkin puree to the pot and mix well; it should look velvety and golden. Pour in the chicken broth, then bring everything to a gentle boil. Once bubbling, turn off the heat and use an immersion blender to blend everything together right in the pot, creating a dreamy, perfectly smooth soup base.

Step 5: Stir in Creamy Flavors

With your soup base silky-smooth, add the cumin, cinnamon, cream cheese, and heavy cream. Stir thoroughly as the cream cheese gently melts in—you may want to use the immersion blender again to ensure no lumps remain. These ingredients make Pumpkin Chorizo Soup unforgettably creamy and harmonious.

Step 6: Return the Chorizo and Simmer

Add your cooked chorizo back into the pot and give everything a loving stir. Simmer the soup for about 20 minutes, stirring now and then. The flavors will marry, the soup will thicken slightly, and your kitchen will smell absolutely irresistible.

Step 7: Taste and Adjust

Now’s the time for a taste test! Add more salt or black pepper if needed. Every batch can be a little different, so trust your tastebuds.

Step 8: Finish with Toppings

Right before serving, ladle the soup into bowls and top generously with cilantro, pomegranate seeds, pumpkin seeds, and creamy crumbles of goat cheese. Every bowl is a work of art, ready to delight.

How to Serve Pumpkin Chorizo Soup

Garnishes

When you serve Pumpkin Chorizo Soup, don’t skip the toppings—each one is thoughtfully chosen to add brightness, crunch, and a flavorful contrast to the rich, creamy soup. A sprinkle of chopped cilantro gives fresh, herbal lift; tangy goat cheese adds creaminess and a little zip; pomegranate seeds offer juicy bursts of tart-sweet flavor; and pumpkin seeds bring the perfect satisfying crunch. The result is a bowl that looks festive and tastes even better.

Side Dishes

This soup is wonderfully hearty, but it pairs beautifully with a crusty baguette, warm flatbread, or pillowy dinner rolls—perfect for dunking and scooping up every last drop. For a lighter option, try some simply dressed arugula salad or a platter of roasted fall veggies for complementary flavors. Pumpkin Chorizo Soup also works as a showstopping first course for any autumn or winter dinner party.

Creative Ways to Present

For a dramatic presentation, serve Pumpkin Chorizo Soup in hollowed mini pumpkins or squash bowls. You can also try pouring it into small cups or shooters for elegant appetizers at parties. If you’re serving this for a family meal, try a communal pot in the center of the table, loaded with toppings, so everyone can help themselves and customize each bowl.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Pumpkin Chorizo Soup (lucky you!), simply transfer it to airtight containers once cooled. It’ll keep beautifully in the fridge for up to four days. The flavors deepen and mingle even more as they rest, so don’t be surprised if tomorrow’s bowl tastes even better.

Freezing

You can absolutely freeze Pumpkin Chorizo Soup for future cozy nights in. Make sure the soup is fully cooled, then store in freezer-safe containers or resealable freezer bags, leaving a little space for expansion. It’ll keep for up to three months, making it a fantastic make-ahead option for busy weeks—or surprise guests!

Reheating

To reheat, warm gently on the stovetop over medium-low heat, stirring frequently so the creamy base doesn’t scorch. If the soup looks a little thick after chilling or freezing, just whisk in a splash of broth or cream until you reach your preferred consistency. Avoid boiling hard, which could cause the dairy to separate.

FAQs

Can I use vegetarian chorizo in Pumpkin Chorizo Soup?

Absolutely! A good quality vegetarian or soy chorizo can provide a similar spicy kick and texture. Just be sure to brown it well for maximum flavor, and choose a tasty veggie broth to keep things rich and satisfying.

Is it okay to use fresh pumpkin instead of canned puree?

It works beautifully! Roast and puree your own fresh pumpkin if you have it—it’ll impart a slightly earthier flavor and a touch more natural sweetness. Just be sure it’s blended very smooth for the best texture.

What’s the best way to blend the soup if I don’t have an immersion blender?

If you don’t own an immersion blender, carefully transfer the hot soup in batches to a standard blender. Be sure to vent the lid slightly and cover with a towel to prevent steam buildup, and blend until silky smooth before returning it to the pot.

Can I make Pumpkin Chorizo Soup dairy-free?

Yes! Swap the cream cheese for a plant-based alternative and use coconut cream or cashew cream in place of the heavy cream. The soup will still be rich and creamy, with lovely flavor depth.

Is this soup spicy?

The soup carries a pleasant warmth and complexity from the chorizo, but it’s usually not overpoweringly spicy. For more heat, use a spicy chorizo, or add a pinch of chili flakes to the soup base. For less, opt for mild chorizo or use less of it as you prefer.

Final Thoughts

If you’re ready to fall in love with soup all over again, give this Pumpkin Chorizo Soup a try. It’s comforting, colorful, and crave-worthy—perfect for chilly evenings or whenever you’re craving something extraordinary in a bowl. Don’t be surprised if it becomes your new favorite soup to share!