Pumpkin soup with chorizo and cilantro
4 servings
30 minutes
Pumpkin soup with chorizo and cilantro is a true gastronomic celebration with rich flavor and delightful aroma. Its roots trace back to European cuisine, where traditional ingredients blend with modern culinary accents. The delicate pumpkin puree gives the soup a velvety texture, while the spicy chorizo pieces reveal its depth and richness. Oregano and cumin add warm spicy notes, and cream provides softness and enveloping thickness. Fresh cilantro completes the composition, adding lightness and freshness to the dish. This soup is perfect for a cozy dinner on cool evenings or as an exquisite first course on a festive table. The harmony of flavors makes it unforgettable.
1
Heat olive oil in a pot and add finely chopped onion. Cook for a few minutes until soft. Add finely chopped garlic and sauté for another minute. Add peeled and chopped chorizo and brown it.
- Olive oil: 1 tablespoon
- Onion: 0.5 head
- Garlic: 2 cloves
- Chorizo: 2 pieces
2
Pour in the broth and add pumpkin puree, peeled and diced potatoes, oregano, and cumin. Bring to a boil, reduce heat, and simmer until the potatoes are tender, about 45 minutes.
- Chicken broth: 3 glasss
- Pumpkin puree: 2 glasss
- Potato: 1 piece
- Dried oregano: 1 tablespoon
- Ground cumin: 1 teaspoon
3
Remove from heat and cool for 10 minutes.
4
Add cream and mix well. Pour the soup into bowls and sprinkle with cilantro (1 tablespoon per bowl).
- Double cream 40% fat: 0.3 glass
- Chopped cilantro (coriander leaf): to taste
