Roasted Pumpkin Soup with Chorizo

Why you’ll love this pumpkin soup recipe

As the cold days set in, treat yourself with a comforting bowl of steaming roasted pumpkin soup. This recipe blends soft, creamy pumpkin with sautéed onions, garlic and dried sage to bring out rich, cozy flavors.

As a final touch, it’s swirled with cream and finished with a topping of crispy chorizo and crumbled feta, creating a savory, delicious dish that’s as inviting as it is satisfying. It’s the perfect way to embrace the season!

Let me guide you through the recipe with this step-by-step VIDEO or follow along on YouTube!

Which pumpkin is best for roasted pumpkin soup?

The best pumpkins are those with a naturally sweet, creamy texture and vibrant flavor. Here are some great options:

• Hokkaido Pumpkin (Red Kuri Squash): This is a top choice for soups because of its sweet, nutty flavor and smooth texture. Hokkaido pumpkin has a thin skin that softens when cooked, so you can blend it right into the soup for extra creaminess.
• Butternut Squash: Known for its sweetness and buttery texture, butternut squash creates a silky, rich soup. It’s easy to peel and roast, making it a popular choice.
• Sugar Pumpkin (Pie Pumpkin): Smaller and sweeter than carving pumpkins, sugar pumpkins have a dense, creamy flesh that’s perfect for soups.
• Kabocha Squash Similar to Hokkaido, kabocha squash has a rich, sweet flavor and a soft, creamy texture when roasted, adding depth to any soup.

Ingredients for roasted pumpkin soup

• Pumpkin: I recommend using vibrant Hokkaido pumpkin, which is wonderfully soft and doesn’t require peeling. If you’re short on time, pre-chopped store-bought pumpkin works just as well.
• Seasoning: A blend of sweet paprika, nutmeg, dried sage, salt and black pepper rounds out the warm, savory flavors.

• Chorizo: This adds a fantastic smoky, spicy flavor.
• Feta: Use crumbled feta for topping. If you prefer a milder flavor, you can skip it or substitute with grated Manchego or Gouda.
• Garlic and Onions: These add an immense amount of flavor and create a delicious base for the soup.
• Chicken Broth: This can be swapped with vegetable broth for a vegetarian version.
• Cream: For extra smooth creaminess, add a splash of cream. For a dairy-free option, simply omit it, or use unsweetened full fat coconut milk, cashew cream or soy cream.

Recipe tips

• Add Extra Veggies: For more flavor and nutrients, try adding veggies like zucchini, red bell peppers, or tomatoes. Roast them alongside the pumpkin for a richer, layered taste.
• Chorizo Alternatives: You can use hot or mild Spanish chorizo, depending on your spice preference. Not a fan? Swap it with bacon, pancetta, or turkey bacon for a savory kick.
• Fresh Herbs: Fresh herbs like thyme, sage, oregano, or parsley make a lovely, aromatic addition. Sprinkle them on top or add to the soup for extra depth.
• Explore More Pumpkin Recipes: If you enjoy cooking with pumpkin or have some leftovers, check out my pumpkin recipes to expand your culinary repertoire!

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezer: Store in a freezer-safe container for up to 3 months.