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Copycat Zupas Pumpkin Chorizo Soup

A creamy, smoky one-pot copycat of the Cafe Zupas fall favorite. Brown the chorizo, add the cans, simmer, and dinner is done.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb ground chorizo raw, Mexican-style
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 1 can pumpkin puree 15 oz
  • 1 can black beans 15 oz, undrained
  • 1 can fire-roasted corn 15 oz, undrained
  • 1 can Rotel diced tomatoes with green chiles 10 oz, undrained; use mild for kids
  • 1 can full-fat coconut milk 13.5 oz
  • 1 tsp Better Than Bouillon chicken base
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp black pepper
  • salt to taste, add at the end
  • chicken stock optional, to thin

Method
 

  1. Sauté the onion in a splash of oil over medium heat until soft, about 5 minutes. Add the garlic and cook 1 more minute.
  2. Add the chorizo and break it into small bits as it browns. Once no pink remains, spoon off most of the grease.
  3. Stir in the pumpkin, black beans, corn, Rotel, and coconut milk. Do not drain the cans.
  4. Add the bouillon, smoked paprika, cumin, oregano, and pepper. Stir until the pumpkin is fully blended in.
  5. Bring to a gentle simmer with the lid cracked and cook 20 to 25 minutes, stirring occasionally so the bottom does not scorch.
  6. Taste and add salt only if needed. Thin with stock if desired. Serve with tortilla chips, shredded cheese, sour cream, and lime.

Notes

Doubles easily for a crowd (use a 7 to 8 quart pot) and freezes well. Rotel with green chiles has a real kick; use mild for little kids.