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How to make Mexican pumpkin soup with chorizo?

Mexican pumpkin soup with chorizo originated from Mexico, which was home to the Aztec, Zapotec and Mayan civilizations who had well developed agricultural practices. The history of Mexican food ingredients dates back to 1519 and beyond, where their staple diets consisted of beans, corn, peppers, tomatoes, avocado, chayote, sweet potatoes, squashes and pumpkins. Archaeologists are believed to have unearthed pumpkin seeds dating back to 5500-7000 BC in central Mexico, which alone goes to prove that pumpkin was a special diet and popular in this region. Most of these staple ingredients were used along with meat and are deeply rooted in fictional or folklore themes, especially during Mexican Thanksgiving cuisine. Added to this, the generous nature of the people and the cultural flavor has always been part of the Mexican traditional dishes.

Mexican pumpkin soup

The cuisine

This traditional Mexican Thanksgiving soup is rich and creamy and a filling meal on its own. It can also be served as a starter for a full course dinner seasoned with cumin, oregano and garlic. The use of chorizo and onion lends texture, subtly blending in with the flavor of the pumpkin to give it the rich, creamy and thickest result. It can be served topped with the perfect addition of crusty and warm bollito.

To prepare this soup, you will require 15 minutes for preparation and 1 hour for cooking. Totally you will need 1 hour and 15 minutes to prepare this tasty meal.

Ingredients

a. 3 cups pumpkin puree

b. 5 cups chicken stock or broth

c. 1 lb chorizo cooked and coarsely chopped

d. 3/4 cup heavy cream

e. 1/2 cup cumin

f. 2 tablespoons oregano

g. 2 potatoes peeled, diced into 1/2 inch cubes

h. 5 cups of garlic, peeled and chopped finely

i. 1/2 cup and 1/3 cup onion chopped

j. 1/2 cup chopped cilantro

k. 1 tablespoon oil

Preparation

a. Heat the oil in a big pan

b. Put in 1/3 cup onions, garlic and saute

c. Saute on medium flame for at least one minute

d. Add the pumpkin, broth, potatoes and chorizo gently

e. Add cumin and oregano and stir

f. Bring it to boil and simmer on low flame

g. Simmer until potatoes are tender for about 45 minutes

h. Remove from the stove and let cool for about 10 minutes

i. Stir in the cream into the soup slowly

j. Top this up with a tablespoon each of onion and cilantro and serve immediately

Why should you try it?

It is a healthy soup, full of flavors of vegetables and is very sustaining. It is ideal for winters as it will have a pleasant warming effect in your body even as it enhances your palate. The pumpkin soup literally melts in your mouth, giving you the tasty crunch of vegetables and the soothing richness of the pumpkin. It is low in fat and cholesterol and ideal even for invalids as it is full of nutrients and minerals which are so essential for the body.

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