Wednesday, May 15, 2013

New World Pumpkin and Chorizo Soup

(based on a recipe at

2 c pumpkin puree, or one 15 oz can of pumpkin
10 oz fresh (Mexican) chorizo, or substitute other spicy sausage
1/3 c minced onion
3 cloves garlic, put through a press or minced fine
1/2 t pepper
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 (optional)
1 c half and half
2 c chicken broth or equivalent chicken flavoring such as a base
1/2 c minced cilantro, and extra leaves for garnish

Put onion in saucepan with olive oil over medium-high heat. Add the chorizo and break it up. Cook until the sausage is browning. Add garlic and stir until fragrant, 30-60 seconds. Add pepper. Add wine or some of the broth and stir to loosen everything up. 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. Just before serving, stir in the minced cilantro, and put a few leaves on each bowl of soup for garnish.

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