Name: Pumpkin Chorizo Soup
Prep time: 25 min
Cook time: 25 min
Yield: 12
Ingredients: Potatoes, peeled - 2 large; Carrots, peeled - 4 large; Chicken broth - 2 (32 fluid ounce) containers; Chorizo sausage - 2 pounds; Onion, chopped - 1; Pumpkin Puree - 2 (29 ounce) cans; Unpacked brown sugar - 1 cup; Butter - 2 tablespoons; Ground cinnamon - 2 teaspoons; Ground black pepper - 2 teaspoons; Dried sage - 1 teaspoon; Dried rosemary - 1 teaspoon; Ground nutmeg - 1 teaspoon; Ground cloves - 1 pinch; Dried thyme - 1 pinch

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Pumpkin Chorizo Soup

1. Potatoes, peeled - 2 large

2. Carrots, peeled - 4 large

3. Chicken broth - 2 (32 fluid ounce) containers

4. Chorizo sausage - 2 pounds

5. Onion, chopped - 1

6. Pumpkin Puree - 2 (29 ounce) cans

7. Unpacked brown sugar - 1 cup

8. Butter - 2 tablespoons

9. Ground cinnamon - 2 teaspoons

10. Ground black pepper - 2 teaspoons

11. Dried sage - 1 teaspoon

12. Dried rosemary - 1 teaspoon

13. Ground nutmeg - 1 teaspoon

14. Ground cloves - 1 pinch

15. Dried thyme - 1 pinch

How to cook deliciously - Pumpkin Chorizo Soup

1. Stage

Shred potatoes and carrots using the grating attachment of a food processor.

2. Stage

Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.

3. Stage

Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.

4. Stage

Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.

5. Stage

Simmer on High until flavors meld, about 1 hour.