Chipotle Pumpkin Soup with Crispy Chorizo + Caramelized Apples

If you have roughly 35 minutes to spend in the kitchen, Chipotle Pumpkin Soup with Crispy Chorizo + Caramelized Apples might be a spectacular gluten free recipe to try. This main course has 706 calories, 32g of protein, and 48g of fat per serving. For $4.29 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. 34 people were glad they tried this recipe. Head to the store and pick up apple, pumpkin puree, smoked paprika, and a few other things to make it today. It will be a hit at your Autumn event. It is brought to you by Half Baked Harvest. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is super. Try Parsnip & Apple Soup With Crispy Sage & Caramelized Apples, Crispy Pulled Pork and Caramelized Apples Pancake Stack, and Pumpkin Pancakes with Caramelized Apples and Apple Spice Syrup for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 apple, chopped (I used honeycrisp)

4 cups low sodium chicken or veggie broth

1 teaspoon brown sugar

1 tablespoon butter

1/4 cup heavy cream or canned coconut milk

2 teaspoons chili powder

2 chipotle chiles in adobo Sauce, minced + 2 teaspoons adobo sauce

1 teaspoon cumin

2 cloves garlic, grated or chopped

1/2 pound fresh ground chorizo

1 teaspoon oregano

4 cups pumpkin puree*

pinch of salt + pepper

2 cups shredded cheddar cheese, plus more for topping

1 teaspoon smoked paprika

1 small sweet onion, diced

Equipment:

pot

immersion blender

blender

stove

frying pan

paper towels

ladle

bowl

Cooking instruction summary:

In a large soup pot, melt 1 tablespoon butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook anther 5 minutes. Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minute or so. Add the pumpkin puree and stir to combine. Pour in the chicken broth, add the chili powder, smoked paprika, cumin, oregano, salt and pepper. Simmer about 10 minutes over medium-low heat.Puree the soup with an immersion blender or transfer to a blender and blend until very smooth.Add the cheddar cheese and cream, stir until melted. Season to taste with salt and pepper. Allow the soup to simmer on the stove for 15 minutes while you make the topping.Heat remaining 2 tablespoons butter in a skillet over high heat. Combine the apple and brown sugar, then cook, turning, until caramelized. Set aside and wipe the pan clean. Add the chorizo and cook for 2-3 minutes until cooked through and crisp. Remove from pan and drain on paper towel, reserving pan juices.To serve, ladle the soup into a bowl topped with crispy chorizo and glazed apples. Drizzle with the chorizo oil left in the pan. Enjoy!

 

Step by step:


1. In a large soup pot, melt 1 tablespoon butter over medium heat.

2. Add the onion and cook until soft and translucent, about 5 minutes.

3. Add the garlic and cook anther 5 minutes.

4. Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minute or so.

5. Add the pumpkin puree and stir to combine.

6. Pour in the chicken broth, add the chili powder, smoked paprika, cumin, oregano, salt and pepper. Simmer about 10 minutes over medium-low heat.Puree the soup with an immersion blender or transfer to a blender and blend until very smooth.

7. Add the cheddar cheese and cream, stir until melted. Season to taste with salt and pepper. Allow the soup to simmer on the stove for 15 minutes while you make the topping.

8. Heat remaining 2 tablespoons butter in a skillet over high heat.

9. Combine the apple and brown sugar, then cook, turning, until caramelized. Set aside and wipe the pan clean.

10. Add the chorizo and cook for 2-3 minutes until cooked through and crisp.

11. Remove from pan and drain on paper towel, reserving pan juices.To serve, ladle the soup into a bowl topped with crispy chorizo and glazed apples.

12. Drizzle with the chorizo oil left in the pan. Enjoy!


Nutrition Information:

Quickview
623k Calories
26g Protein
40g Total Fat
43g Carbs
15% Health Score
Limit These
Calories
623k
31%

Fat
40g
62%

  Saturated Fat
22g
140%

Carbohydrates
43g
14%

  Sugar
21g
24%

Cholesterol
102mg
34%

Sodium
1865mg
81%

Get Enough Of These
Protein
26g
53%

Vitamin A
40545IU
811%

Calcium
514mg
51%

Vitamin K
46µg
45%

Fiber
10g
43%

Phosphorus
428mg
43%

Manganese
0.68mg
34%

Iron
5mg
32%

Vitamin E
3mg
24%

Magnesium
93mg
23%

Vitamin B2
0.4mg
23%

Potassium
801mg
23%

Vitamin C
17mg
21%

Copper
0.4mg
20%

Vitamin B6
0.37mg
18%

Zinc
2mg
17%

Folate
64µg
16%

Selenium
10µg
15%

Vitamin B5
1mg
14%

Vitamin B1
0.13mg
9%

Vitamin B12
0.47µg
8%

Vitamin B3
1mg
7%

Vitamin D
0.39µg
3%

covered percent of daily need
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Food Trivia

National Pigs-in-a-Blanket Day is celebrated on 24th April every year.

Food Joke

A very very rich gentleman dies,leaving his fortune to his only living friends, a Doctor, a CEO, and a Lawyer. But being the eccentric he was, his will stipulated that each one must place their third of the money in his coffin before he is put in his final resting place. The funeral comes and goes. Over a year later the three friends are talking over lunch and the topic of the old man and his strange ways comes into the conversation. The Doctor finally says "I have to be honest, I didn't place ALL of the money into his coffin, I kept five million". Then the CEO states "Well, I have to admit that I too kept some of the cash. Ten million to be exact". The Lawyer glares at the two and says "I am ASHAMED of you two, I wrote a check for the FULL amount!"

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