Pumpkin Soup

Sunday, February 12, 2012

This pumpkin soup is made with ingredients like chorizo (or other spicy sausage) chilies, and oregano. Did you know that archaeologists excavating a tomb in central Mexico found pumpkin seeds dating back to 5500-7000 BC?

Prep Time: 15?minutes

Cook Time: 15?minutes

Total Time: 30?minutes


  • 2 C pumpkin puree, or one 15 oz can of pumpkin
  • 12 oz fresh (Mexican) chorizo, or substitute other spicy sausage
  • 1/3 C minced onion
  • 3 cloves garlic, put through a press or minced fine
  • 1 t mild ground chilies, such as ancho, or a small amount of a hotter chili
  • 1 t dried oregano
  • 1 T olive oil
  • 1/3 C dry white wine
  • 1/2 C heavy cream
  • 2 C chicken broth or equivalent chicken flavoring such as a base
  • 1/2 C milk or unsweetened soy milk
  • 1/2 C minced cilantro, and extra leaves for garnish


1. Put onion in saucepan with olive oil over medium-high heat.
2. If using fresh chorizo, take it out of the skin and break it up into the pan. Cook until sausage is browning. 3. Add garlic and stir until fragrant, 30-60 seconds. Add some black pepper (about 1/2 t).
4. Add wine and stir to loosen everything up.
5. Add the rest of the ingredients except the cilantro, ending with the chicken broth. Add as much broth as you need to make it the thickness you want. Salt to taste.
6. Just before serving, stir in the minced cilantro, and put a few leaves on each bowl of soup for garnish.

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