motherinthemountains 15 Comments
I went to Cafe Zupas recently and they handed me a sample to try. It was so good I asked them what it was and was surprised to hear pumpkin chorizo soup! I’m not a huge fan of chorizo and I don’t overly like the taste of pumpkin but all the flavors in the soup were perfect together.
I decided it would be the perfect recipe for fall so I decided to learn how to make it. I searched for Zupas Pumpkin Chorizo soup recipe but nothing came up. There were all sorts of pumpkin soup recipes and even some pumpkin chorizo soup recipes. In the end I found this one that was kind of similar and decided it was close enough that I should be able to create something similar to Cafe Zupas.
Next I went onto Zupas website and looked at what they included in their recipe. I decided that corn, beans, chorizo, and pumpkin were the important ingredients and the flavor would primarily come from cumin, garlic, and onions. Once I got the ingredients I tasted as I cooked until I got something super similar and incredibly delicious.
This pumpkin chorizo soup recipe is super simple and bursting with fall flavors. It is perfect for the cold weather we’ve been having. The pumpkin adds a delicious creamy texture while the beans, tomatoes, and corn add some bite to it. This is definitely a recipe we’ll be adding to our regular fall rotation.
Pumpkin Chorizo Soup
Yield: 8
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Hearty and creamy pumpkin soup full of beans, tomatoes, and corn.
Ingredients
- 1/2 pound chorizo sausage, casings removed
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 1 teaspoon cumin
- 2 cups chicken broth
- 2 cups pumpkin puree or 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can corn
- 1/2 teaspoon oregano
- salt and pepper to taste
Instructions
1. Cook the chorizo by gently breaking it apart in a large sauce pan over medium-high heat, about 7-10 minutes. Remove chorizo.
2. Add the oil and onion (alternatively, leave a tablespoon of chorizo fat and omit oil) saute until tender, about 4 minutes.
3. Add the garlic and cumin and saute until fragrant, about a minute.
4. Add the chorizo, broth, pumpkin puree, drained black beans, drained corn, diced tomatoes, and oregano, bring to a boil, reduce the heat and simmer for 10 minutes.
5. Season with salt and pepper. Add garnishes.
Notes
Sour cream, cheese, pepitas, and tortilla chips are all really great topping for this soup. If it's too thick add up to one more cup broth.
Fall flavors are some of my favorite flavors. They’re so filling and robust. I’d love to hear of your favorite fall recipes below, feel free to share! I’d also love to know if you tried this recipe out and how you liked it!
I joined up with some mommy bloggers to bring you more delicious soup recipes for soup season:
- Vegan Butternut Squash Ginger Soup from Fort Birthday mommy blog
- Chicken Noodle Soup from Mid Kid Mama Blog
- Cabbage Soup from Faust Island parenting blog
- Ultimate Taco Soup from Not So Supermom vs Society mommy blog
- Roasted Vegetable Soup from For Mommys Dragons mommy blog
xo
Faith
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Comments
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Hannah Lassen saysAre you using fresh Mexican chorizo or a form of Spanish chorizo. I love the zupas soup, but I used fresh chorizo and it’s basically just mush.
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- Delece says
I would like an answer on this as theZuppas is not a mushy chorizo and I m ready to make this
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- Teresa Stewart says
I used locally made Kiolbassa brand Mexican Chorizo. Soup is chunky and creamy like in the restaurant.
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- Lana says
This hearty soup was amazing! I looked up this recipe after trying it at zupas and it definitely caught me by surprise since I don’t like pumpkin (especially in a soup). I highly recommend this, it tasted amazing and was so quick to make. Thank you for such a easy, quick, recipe!
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- Judy says
This was amazing. I made it exactly as you said and it turned out wonderful. Thanks for the recipe. It’s a great way to use pumpkin.
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- Kathie Poling says
I am wondering if I can substitute roasted butternut squash for the pumpkin?
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- motherinthemountains says
I’m sure that would work but I’ve never tried it, let me know how it goes!
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- LaurenD says
Loved this recipe! I used fire roasted diced tomatoes and added avocado to the sour cream, tortilla chips, and cilantros topping. My husband and son asked to keep it in the rotation. Thanks!
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- Linda says
I thought this was a bizarre combination , but I tried it, because it was different. I was happy to find your recipe and I loved it. Thank you 💖💖. Good job recreating a very tasty dish.
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- Angela Kelly says
Help! I don’t know if I bought the right kind of pumpkin! Can says, “100% Pure Pumpkin, ” but it doesn’t say puree. The only ingredient listed is pumpkin. I fell in love with the soup from Cafe Zupas and really wanna make it now for my family.
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- motherinthemountains says
Yes, that should work just fine.
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- Lisa says
I love to double batches of soup to freeze for later. Wondering if anyone has tried freezing this?
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- Laurel says
Oh my this soup is spot on to Zupa’s (as I remembered it) and so delicious. We added a splash of cream to our bowl as we served it and it was perfect for a fall day.
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- Shauna says
Great recipe! Thanks for sharing. The flavor varies a little based on what chorizo I can find available at the store. I added a small can of diced green chilies and it gave it the heat I was craving. I also add a pinch of cayenne pepper. This is in our rotation now.
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