Spicy Pumpkin + Soyrizo Soup

This past weekend was our anniversary, and I said yes to all the opportunities that came my way. Go to the top of the space needle with all the other tourists? Yes. Scream my face off to my favorite Lorde songs? Yes. Halloween cocktails + a late night drink at our favorite pinball bar? Yes. Sing karaoke? Yes! I may have had a few more cocktails than I’d originally intended, but it was worth it. I focused on living in the moment and enjoying every second of our weekend away to celebrate our anniversary, and I loved every second. We did only go to Seattle, which is a beyond easy getaway for us. But it is always such a fun, quick getaway. The perk is we embrace being tourists + it leads to good time spent together. From our obligatory trip to the market to checking out new cozy restaurants, it’s a recipe for fun memories and exploring the “big city” that’s at our disposal. It’s a routine we know well, and it was a special place to spend our anniversary.

The ultimate highlight - dressing up as Chuckie with Jordan, and both of us popping our karaoke cherry for a little Halloween fun. Song of choice (which was a duet): Total Eclipse of the Heart. And we fucking nailed it! It did take a few gin + tonics and a next day hangover to get me on that stage, but I sure as hell got that microphone + crushed it.

All of the fun did lead to a minor hangover to cap it all off. The cure - this Spicy Pumpkin + Soyrizo Soup. So simple to make, big Fall flavors, and the perfect hit of chipotle spice. The real kicker is topping the soup with a generous spoonful of soyrizo, which is one ingredient that’s making our vegetarian dinner dreams come true these days. So satisfying and such a perfect home cooked meal to dive into for a night back at home.

 
 

For the soup

  • 2 tbsp butter

  • 1 onion, diced

  • 2 cloves garlic, minced

  • 3-4 chipotles, minced plus 2 tbsp of the juice

  • 4 c. pumpkin puree

  • 2 tsp chili powder

  • 1 tsp paprika

  • 1 tsp cumin

  • Salt + pepper

  • 4 c. chicken broth

  • 1/4 c. heavy cream

  • 2 c. shredded cheddar

  • 1 apple, peeled + diced

  • 1 tsp brown sugar

  • 1 package of soyrizo cooked to package instructions (or about a 1/2 lb of actual chorizo)

Start by placing a large Dutch oven over medium heat. Add in 1 tbsp of the butter. Once melted, add in the onion + garlic - cooking for about 10 minutes + stirring regularly. Add in the chipotles, toasting with the onions for 1-2 minutes. Add in the pumpkin + seasonings, stirring to combine with the veggies. Add in the broth + bring the soup to a boil. Once boiling, stir, cover pot, & reduce the heat to low. Continue to cook the soup covered for 10 minutes. Proceed to use an immersion blender + puree the soup until silky smooth. Return the heat to low, and gently stir in the heavy cream. Proceed to add in the cheddar a small pinch at a time. Cover the pot + keep the soup on low heat until you’re ready to eat.

Place a skillet over medium heat + add in the other tbsp of butter. Add in the apples + brown sugar, stirring to combine. Continue to cook for about 12 minutes, stirring every couple of the minute. The the sugar shold become sticky + the apples tender. Remove the cooked apples from the skillet, wipe the skillet clean, and then cook the soyrizo until crispy.

Serve the soup in warmed bowls with a scoop of the cooked apples + chorizo on top. Top with some fresh thyme + a little extra cheese, and enjoy.

Lesley ZehnerComment