Spicy Pumpkin Stew with Chorizo

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.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 477 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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