Spicy Pumpkin Cheddar Soup w/Crispy Chorizo & Caramelized Apple

Kiss The Cook


  • 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


  1. 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.
  2. Add the cheese and milk; stir until melted. Allow the soup to simmer on the stove for 15 minutes while you make the toppings.
  3. 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.
  4. 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!

Copyright 2021 Nexstar Media Inc. All rights reserved. This material may not be published, broadcast, rewritten, or redistributed.

News Highlights

More News Highlights

Don't Miss

Event Calendar