Ingredients
- 1 tablespoon olive oil
- 1 small sweet onion diced
- 2 cloves garlic grated or chopped
- 2 chipotle peppers in adobo sauce, diced
- 2 teaspoons adobo sauce
- 1 large can (29 oz.) pumpkin puree
- 2 teaspoons chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon oregano
- 4 cups low sodium chicken or veggie broth
- 1/4 cup milk or canned coconut milk
- 2 cups shredded cheddar cheese plus more for topping
- 1 tablespoon butter
- 2 apples, chopped
- 1 teaspoon brown sugar
- 1/2 pound Soyrizo or fresh ground chorizo
Instructions
- In a large soup pot, heat olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook additional 5 minutes. Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minute or so. Add the pumpkin puree and stir to combine. Pour in chicken broth; stir in the chili powder, smoked paprika, cumin, oregano. Simmer about 10 minutes over medium-low heat.
- Add the cheese and milk; stir until melted. Allow the soup to simmer on the stove for 15 minutes while you make the toppings.
- Heat the butter in a skillet over high heat. Combine the apple and brown sugar, then cook, turning, until caramelized. Set aside and wipe the pan clean. Add the chorizo; cook for 7-10 minutes until cooked through and crisp. Remove from pan and drain on paper towel.
- To serve, ladle the soup into a bowl topped with crispy chorizo and glazed apples. Drizzle with the chorizo oil left in the pan. Enjoy!
