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Chorizo Pumpkin Soup




Source of Recipe


Tea Cozy


Recipe Introduction


*I found meatless (and gluten free) soy chorizo at Super Wal-Mart last week and have been looking for a recipe to use it in. This sounds great and perfect for the season. I've adapted it to vegan. The chorizo is called Frieda's Soyrizo. I found it in the produce section with the vegan cheeses and soy luncheon slices. ~ LaDonna ~
This creamy pumpkin soup will warm you up and fill you up. Chorizo and onion adds texture and the subtle pumpkin flavor melds with the broth to provide you with an unforgettable taste.


List of Ingredients




5 cups chicken-style broth
3 cups pumpkin puree
3/4 cup soy milk (plain)
1 lb soy chorizo cooked and coarsely chopped
2 tablespoons oregano
1/2 teaspoon cumin
5 cloves of garlic, peeled and finely chopped
2 potatoes, peeled and diced into 1/2 inch cubes
1/2 cup cilantro, chopped
1/2 cup and 1/3 cup onion chopped
1 tablespoon oil


Recipe



Heat the oil in a large pot. Sauté the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer.

Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in soy milk and serve immediately topped with a tablespoon each of cilantro and onion.