Mexican Pumpkin Soup

First things first – this soup is DAMN delicious. I was so sad when it was gone because it made life more fun. And when I licked my last spoonful, life was less fun. And a less fun life is a real bummer. Luckily, I have one more sugar pumpkin just waiting to be roasted and pureed.

If I can recommend one thing for this recipe, DO NOT I repeat DO NOT use a canned pumpkin puree. It’s not anything close to the same as the real deal pumpkins. I’m totally down for canned pumpkin most of the time, but not for this recipe. No way, bro. Just trust me, ok?!

So today is the last day of my 1 month photography class and I have to say…I don’t really want to go. I was EXTREMELY bummed after the last class. The first 2 classes I went to were so awesome and I was getting so excited, but the last class was complete bull. The instructor (who I think is incredibly intelligent and a great instructor, just FYI) just talked for almost the entire class, but it wasn’t about our cameras. It was about his own personal experiences. And as much as I love hearing people’s stories, I don’t need to pay to do that. I can just go to a bar. Or talk to a rando on the street corner. Or call a freaking friend. Out of the 3 hours in class, we probably did 15 minutes of actual camera work and I left feeling like I knew less than when I walked in. And today we have homework due but I haven’t done any of it because I haven’t been excited enough to get it done. Oh, and because I have a 24/7 job that doesn’t exactly leave room for homework. I honestly wanted to skip the last class so I could get my own work done instead, but my husband is making me go. The bastard.

But I at least learned the basics so I’ve been able to take my camera off manual and figure out the settings on my own when it comes to food photos. I’m not sure it was worth the money in the end since I could have just asked my many friends who are photographers how to take it off of automatic. But hey, I guess I had to go back to school to be reminded why I never want to be in school again. It had been around 7 years of not stepping foot in a classroom and it was a great reminder that, I’m cool. Learning things in the real world is more fun. Sitting for 3 hours is NOT fun. Especially when 3 hours of time when you run your business is a big freaking deal.

Balls. I really need the sun to rise so I can get this homework done and move on with my life. Talk about a positive start to a Thursday.

No but seriously, make this soup!

Mexican Pumpkin Soup

★★★★

4 from 40 reviews

 

• Author: juli
• Prep Time: 15
• Total Time: 15 minutes
• Yield: 4-6 1x

Ingredients

Scale 1x2x3x

• 2 (2-3lbs) sugar pumpkins (also called pie pumpkins) – 6 cups roasted pumpkin
• 2 tablespoons melted ghee
• 32 ounces beef or chicken bone broth
• 1 pound chorizo
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 white onion, diced
• 3 garlic cloves, minced
• juice of 1/2 lime
• 1 teaspoon chili powder
• 1 teaspoon sweet paprika
• 1 teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• cilantro, for garnish
• sliced green onions, for garnish

Instructions

1. Preheat oven to 400 degrees F. Line a baking sheet with foil. Cut the sugar pumpkins in half, remove the stem and spoon out the seeds. Brush the inside and outside with ghee and sprinkle with salt. Place the hollow side down on the baking sheet and place in the oven to bake for 40-45 minutes, until the skin is browned and the pumpkin is fork tender.
2. While the pumpkins roast, place a large dutch oven over medium heat. Add chorizo and break into small pieces until browned and no pink remains. Use a slotted spoon to remove the chorizo and set aside, then add onions and peppers, sprinkle with a pinch of salt and cook for about 10-15 minutes, until peppers are browned and onions are translucent. Add garlic and cook for another 2 minutes. Remove with a slotted spoon and set aside with the chorizo.
3. When the pumpkin is done roasting, scoop the pumpkin away from the skin and add it to the dutch oven. Then add the bone broth along with lime and all the spices then use an immersion blender to blend the pumpkin until completely smooth. Taste to see if it needs any salt then let the soup come to a low boil for 10 minutes. 
4. Lastly, add the chorizo and peppers back to the soup and cook for another 5 minutes to heat the chorizo through.
5. Top soup with cilantro and green onions before serving!

Notes

 

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More Soup Love:

Creamy Cauliflower Shrimp Chowder

Truffle Cauliflower Soup with Bacon, Brown Butter Crispy Sage & Pomegranates

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