The farmers markets have been full of fresh local squash the last few weeks. I have not really done much with squash and I wanted to know more about the different varieties. I looked up squash on wikipedia and found this article. It seems that what I thought were squash (pumpkins, butternuts, etc.) were actually just the winter squash. There are also summer squash such as zucchini. I was very surprised to learn that squash are technically fruits and not vegetables!
I had a lot of freshly made pumpkin puree left over from yesterday and I wanted to try using it in this tasty sounding recipe for pumpkin and chorizo soup. The combination of sweet roasted pumpkin and spicy hot chorizo sounded very interesting. It turned out pretty good. The chorizo took the front stage and there was a nice subtle pumpkin flavour. The fresh chopped cilantro on top was really nice.
Pumpkin and Chorizo Soup with Cilantro
ingredients
- 1 teaspoon olive oil
- 1/2 onions (chopped)
- 2 cloves garlic (chopped)
- 1 pound chorizo sausage (casings removed)
- 3 cups chicken broth or chicken stock
- 2 cups pumpkin puree
- 1 large potato (peeled and cut into 1/2″ cubes)
- 1 tablespoon oregano
- 1 teaspoon cumin (ground)
- 1/4 cup heavy cream
- 1 tablespoon cilantro per bowl (chopped)
directions
- Heat the oil in a pan.
- Add the onions and saute until tender.
- Add the garlic and saute until fragrant.
- Add the chorizo and brown.
- Add the chicken stock, pumpkin puree. potato, oregano, and cumin and bring to a boil.
- Reduce the heat and simmer until the potato is tender, about 45 minutes.
- Remove from the heat and let cool for 10 minutes.
- Stir in the cream.
- our some soup into a bowl and top with the cilantro.
Kevin, it does sound just delicious. And what a great photo. I think this may be your best photo ever! I love the colors. And of course I love it that there’s cilantro (which is getting seriously beaten by basil so far as this year’s favorit herb!) Thanks for helping us celebrate the two years of WHB!
Great soup Kevin…I like the chorizo/pumpkin marriage…great flavour combo!
An excellent choice for WHB Kevin. I still have that 1/2 can of pumpkin lefdtover. Perhaps it’s new home could be soup!!!
Sometimes you go to a blog and the picture on the front makes you thin – hell yes! And your picture did, I am on board and this is bookmarked it looks fabulous! Keep up the squash research.
Wow, that’s gorgeous and it sounds so good too!
This looks like curry to me! It’s raining right here and I wish for this soup.
Ooooh, chorizo with the pumpkin soup – that sounds wonderful! Very comforting, and a damp, chilly night like we’re having…
There’s a similar recipe in this month’s Bon Appetit, I’ve been wanting to give it a try since I saw it, sounds great!
Ohhhhh! That looks awesome. I loooove pumpkin. I made a pumpkin penne last year with similar flavors, with Italian sausage. I can’t wait to tackle more pumpkin recipes!
this looks gorgeous: Where is my spoon, have to taste it. Will mark it for chilly nights! 🙂
I made this tonight for dinner, and it was so good! Both my husband and I licked our plates! Thank you!
Delicious! I omitted the cream, added 1 tsp salt and some black and red pepper for a little heat. Also used one whole onion and 4 cloves garlic. The whole family loved it–thanks for sharing a great recipe.