I’m not a fan of pumpkin. I’ve always associated pumpkin with pumpkin pies (now, there’s a stretch!). “What’s wrong with pumpkin pies?!” you might wonder. Well, there’s nothing wrong with them. In fact, I’m sure most of you love, love, love pumpkin pies and look forward to them a whole year when they come out, just in time for Thanksgiving (while I’m on the subject, why don’t you make pumpkin pies throughout the year?). My problem with pumpkin pies is the spices – I’ve never grown to love and appreciate cloves, nutmeg, or even cinnamon much.
So how is it that I end up making this soup with pumpkin? Thanks to my sister – she was testing a recipe for pumpkin muffins and gifted me with a leftover can of pumpkin puree. Never been one to waste food, I got to work. And out came out a hearty, delicious and semi-healthy soup. Hope you enjoy!
1/3 # chorizo, uncooked (either in bulk, or removed from its casing)
1 large onion, diced
2-3 cloves garlic, roughly chopped
1 can pumpkin puree
4 cups liquid of your choice (stock, water)
1 can garbanzo beans, rinsed and drained
1 large zucchini, diced
Salt and pepper to taste
1. In a soup pot, cook chorizo, onion and garlic over medium-high heat, breaking down the chorizo into small crumbles. Because chorizo has enough fat in it, you don’t have to add oil.
2. Add pumpkin puree and liquid. Bring the soup to a boil, lower the heat and gently simmer for 20 minutes (give or take).
3. Stir in garbanzo beans and zucchini and cook for another 5 minutes, or just long enough for the beans to heat.
4. Season with salt and pepper.
The soup turned out ok. I ended up adding some sriracha and garnishing with cilantro. I had to add a bit too much salt for my taste. See what you think! A bit of acid would help here – perhaps a touch of vinegar or a squeeze of lemon juice.