Spicy Pumpkin Stew with Chorizo recipe

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Ingredients

1 pound ground chorizo sausage
2 tablespoons butter
2 Braeburn apples - peeled, cored, and diced
1 medium sweet onion, diced
1 stalk celery, sliced
2 cloves garlic, minced, or more to taste
1 (15 ounce) can pumpkin puree
1 (14.5 ounce) can chicken broth
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
salt and ground black pepper to taste
¼ cup heavy cream, or to taste

Nutrition Info

477.2 calories
carbohydrate: 16.8 g
cholesterol: 91.9 mg
fat: 37 g
fiber: 3.8 g
protein: 20 g
saturatedFat: 15.8 g
servingSize: -
sodium: 1459.2 mg
sugar: 8.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.

  2. Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic, saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.

  3. Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.

Recipe Yield

6 servings

Recipe Note

Canned pumpkin makes this colorful, seasonal soup with chorizo a snap. Very good made a few days in advance of serving for flavors to develop! This recipe is very adaptable to individual tastes. Add more or less spices as desired.

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