SPICY PUMPKIN STEW WITH CHORIZO

Spicy Pumpkin Stew with Chorizo image

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.

Provided by Kathy Markman

Categories Soups, Stews and Chili Recipes Stews

Time 1h

Yield 6

Number Of Ingredients 12

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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

Steps:

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

Nutrition Facts : Calories 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, Sodium 1459.2 mg, Sugar 8.4 g