Pumpkin Soup!

If you all haven't noticed yet- Fall has come early this year. We had an incredibly mild August (Thank goodness!!) and our pie pumpkins and acorn squash are already ripening. I love making pumpkin pies from scratch, but it is a lot of work! So I wanted to come up with a few easier recipes for everyone. The first one we tried is Pumpkin Chorizo Soup. It was literally the best soup I've ever tasted. I know it sounds a little funky, but I really hope you all try it. Here it goes:

Pumpkin Chorizo Soup


Ingredients (You can find the peppers and pumpkins at our market stand!):

1 Pie Pumpkin
2 stalks celery
1 tsp cinnamon
splash of soy sauce
2 Tbsp oregano or marjoram
1 pat of butter
1/4 Cup sour cream
½ of a large red onion
2 red bell peppers
1 poblano pepper
2 mild jalapeños
2 cayenne peppers
½ lb Chorizo (from Pork & Greens)
1 tsp Honey or Agave nectar (optional)

Alright- Start by cutting the pumpkin in half and scooping out the seeds and stringy stuff. Then peel the pumpkin- I used a knife instead of a vegetable peeler, because the skin is so thick. Dice the pumpkin into about ¾ inch cubes. Slice up the 2 celery stalks. Combine the celery, pumkin, cinnamon, soy sauce, oregano/marjoram, and butter in a pot and sautee for a few minutes. Then add just enough water to cover the vegetables and boil until the pumpkin is cooked all the way through – about 15 minutes- then add a scoop of sour cream and puree everything in the pot.

In a separate skillet, brown the onions, peppers, and Chorizo. Then add these to the pureed pumpkin soup base and cook for another 10 minutes. Add more spices or salt to taste.


I hope you all enjoy! I'll post more pumpkin recipes soon.


Chelsea