This southwest pumpkin soup is a delicious fall treat, perfectly spiced with warm heat from our Chorizo Bomb. Sultry smoke from our perennial favorite, smoked paprika, rounds out the taste. Cooking your own pumpkin for this recipe is really easy, but the canned pureé works fine as well. Serve it up with crusty bread and a nice porter or stout and you’ve got an instant Oktoberfest!
Southwest Pumpkin Soup
This southwest pumpkin soup is a delicious fall treat, perfectly spiced with warm heat from our Chorizo Bomb. Sultry smoke from our perennial favorite, smoked paprika, rounds out the taste. Cooking your own pumpkin for this recipe is really easy, but the canned pureé works fine as well. Serve it up with crusty bread and a nice porter or stout and you’ve got an instant Oktoberfest!
This southwest pumpkin soup is a delicious fall treat, perfectly spiced with warm heat from our Chorizo Bomb. Sultry smoke from our perennial favorite, smoked paprika, rounds out the taste. Cooking your own pumpkin for this recipe is really easy, but the canned pureé works fine as well. Serve it up with crusty bread and a nice porter or stout and you’ve got an instant Oktoberfest!
Ingredients
- 2 medium pumpkins , or 3 cans pumpkin pureé
- 2 tablespoons vegetable oil, divided
- 1 medium onion, diced
- 1/4 teaspoon Diamond Crystal - Kosher Salt
Diamond Crystal - Kosher SaltDiamond Crystal is our go-to all purpose kosher salt. Developed in 1886 using a special process which creates a unique, hollow, multi-faceted crystals, this all-purpose salt is free ... - 2 cloves garlic, minced
- 1 apple or pear, diced
- 1 ham hock
- 4 cups low sodium chicken broth
- 2 teaspoons Chorizo Bomb
Chorizo BombThere's a reason we call this blend "the bomb." The explosion of flavor comes from a showcase of our best chiles from around the world, from the pasilla oaxaca of southern Mexico all... - 1 Bay Leaf - Turkish
Bay Leaf - TurkishDeep, base flavors that are essential in everything from Creole to Italian cuisine are the signature of Turkish bay leaves, and these have more savory flavor than any other we've tas... - 1/2 teaspoon Paprika - Smoked - Sweet
Paprika - Smoked - SweetSmoked paprika is nothing less than a culinary magic trick- adding rich chile flavor and authentic smoke flavor to a dish without adding heat! From the La Vera region of Spain, this ... - 1/2 teaspoon freshly
Peppercorn - Black - TellicherryBlack pepper. It inspired the Age of Discovery, once trading for a price above gold. Not bad for a seasoning! Five centuries later, it remains a favorite.Tellicherry is a renowned gr... - 2 tablespoons maple syrup
- 1/2 cup porter or stout beer
Preparation
For the Pumpkin:
Preheat the oven to 400 degrees and lightly oil a large sheet pan.
Cut the pumpkin in half and scoop out all the seeds. Rub a little oil around the rim of each pumpkin half and place them, cut side down, on the sheet pan.
Cook 30-45 minutes until you can easily pierce the thickest part of the flesh with a paring knife. Allow the pumpkin to cool just enough to handle. Scoop out the flesh and discard the skin.
Cut the pumpkin in half and scoop out all the seeds. Rub a little oil around the rim of each pumpkin half and place them, cut side down, on the sheet pan.
Cook 30-45 minutes until you can easily pierce the thickest part of the flesh with a paring knife. Allow the pumpkin to cool just enough to handle. Scoop out the flesh and discard the skin.
For the Soup:
In a 6-quart soup pot or Dutch oven over medium-low heat, add the oil, onion and kosher salt and cook until fragrant, about 3 minutes.
Add the garlic, apple or pear and 1 teaspoon of the Chorizo Bomb, and cook one minute more until you can smell the spices.
Add the garlic, apple or pear and 1 teaspoon of the Chorizo Bomb, and cook one minute more until you can smell the spices.
Increase the heat to medium-high and add the ham hock, chicken broth and bay leaf. Bring the soup to a boil, and then reduce the heat to simmer.
Cook for 20-30 minutes until you can pull the meat from the bone. Remove the ham hock and set aside.
Cook for 20-30 minutes until you can pull the meat from the bone. Remove the ham hock and set aside.
Add the remaining spices, pumpkin, maple syrup and porter or stout beer. Simmer for 15-20 minutes.
While the soup is cooking, remove the ham pieces from the bone and set aside.
While the soup is cooking, remove the ham pieces from the bone and set aside.
Allow the soup to cool slightly and pureé with an immersion or countertop blender.
Add the ham back to the soup, and warm to serving temperature.
Add the ham back to the soup, and warm to serving temperature.
Adjust the seasonings if needed, and garnish with toasted pepitas (pumpkin seeds).
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Southwest Pumpkin Soup
| Soups, Entrees
This southwest pumpkin soup is a delicious fall treat, perfectly spiced with warm heat from our Chorizo Bomb. Sultry smoke from our perennial favorite, smoked paprika, rounds out the taste. Cooking your own pumpkin for this recipe is really easy, but the canned pureé works fine as well. Serve it up with crusty bread and a nice porter or stout and you’ve got an instant Oktoberfest!
Amanda Bevill
Amanda Bevill
