Description
A rich and creamy autumn soup blending the sweetness of pumpkin with the smoky, spicy punch of Spanish chorizo.
Ingredients
Scale
- 1 lb Spanish Chorizo, diced
- 2 cups Pumpkin Puree
- 4 cups Chicken Bone Broth
- 1/2 cup Heavy Cream
- 1 tbsp Smoked Paprika
- 1 onion, finely diced
- 3 cloves garlic, minced
- Salt and Pepper to taste
Instructions
- Brown diced chorizo in a pot over medium heat until crisp; remove meat and keep oil.
- Sauté onion and garlic in the chorizo oil until translucent.
- Stir in smoked paprika and pumpkin puree, cooking for 3 minutes.
- Add chicken broth and simmer for 15 minutes.
- Return chorizo to the pot and stir in heavy cream.
- Season with salt and pepper, then simmer for 5 more minutes.