Among heartening specials, pumpkin soup with gorgonzola & chorizo is the fall’s most beautiful and delicious element.
The vivid color of the fleshy pulp of the pumpkin recalls that of the leaves, which, in this period, gently detach from the trees and lightly settle on the ground. For that, this vibrant and creamy soup celebrates the absolute protagonist of the fall – the pumpkin. Served warm and loaded with lots of flavors, the creamy pumpkin soup is the perfect comfort food. Loved for its unmistakable sweetness, this pumpkin soup recipe enriches and balances the taste with piquant gorgonzola cheese and spicy chorizo.
Pumpkin is the undisputed queen of fall not by case; it is a versatile ingredient that can be used in various delicious recipes such as the Easy Pumpkin Cake, Pumpkin Stuffed French Toast, Baked Pumpkin with Parmesan, Pumpkin Muffins, or many other dishes. Success is always guaranteed! Moreover, pumpkin is your devoted friend when it comes to cooking original recipes for the Halloween menu. A spooky recipe to try is definitely the Squid Ink Risotto with Pumpkin.
Ingredients for Pumpkin Soup with Gorgonzola & Chorizo
If you are not a pumpkin fan, you will definitely become one after trying this creamy round-tasted pumpkin soup. How can one resist the delicate and sweet taste of the veggies combined and balanced with the salty and piquant gorgonzola cheese? The delicate texture is enriched with more aromas given by spices such as paprika and ginger powder. I am very excited about this recipe and happy to share with you the list of ingredients for you to be able to recreate this delicacy:
- pumpkin, cleaned and deseeded
- gorgonzola cheese or dor blue
- onion, white, or shallot
- celery root
- salt and pepper
- ginger powder
- chorizo and pumpkin seeds for serving
The vegetables cooked and blended give this soup a velvety texture while the cheese will make it creamy and simply delicious.
How to make pumpkin soup with gorgonzola?
It is simple and fast to make a delicious classic pumpkin soup; however, to make the soup even more special and flavorful, enrich it with the addition of ingredients such as chorizo, cinnamon, or turmeric. But before that, let’s prepare the ingredients. We’ll start with the protagonist of this recipe, the pumpkin. Remember that the harder and thicker the pumpkin is, the tastier and more compact the pulp is.
How to cut the pumpkin?
Wash the pumpkin thoroughly and remove excess water from the surface. To cut it in half, place the pumpkin horizontally, with the stalk upwards. Score the pumpkin with the blade of the knife and then cut it by sinking the tip from the stalk towards the bottom of the veggie. Do the same on the opposite side of the pumpkin and separate the two halves. Remove all the filaments and seeds carefully with a spoon.
Now cut it into more wedges and remove the peel, piece by piece. I do not recommend removing the peel in a single cut as you would do with melon. You might get injured with the knife; avoid that. At this point, just cut the peeled pumpkin slices into cubes and set them aside. It’s time to get to the rest of the ingredients.
getting back to the pumpkin soup recipe…
Peel and cube the rest of the veggies. Set the instant pot to the “saute” regime and turn it on. As soon as it has preheated, pour the olive oil for it to get hot. If you don’t own an instant pot yet, use a regular pot to heat a couple of tablespoons of olive oil.
Saute the onion and the garlic for about 1 minute, then add the rest of the veggies and season everything with garlic, salt & pepper, paprika, and ginger powder. Mix and allow everything to get infused for about 3-4 minutes.
At this point, cover the veggies with boiling water or chicken broth. The chicken broth will give the soup a more well-rounded taste and depth. However, water allows the soup to be authentically simple, all about pumpkin and its flavors. Seal the instant pot with the lid and set the “pressure cook” for 10 minutes. If you cook the soup in a regular pot, cover the pot with a lid and let it simmer for about 20-25 minutes on medium-low heat. Watch the video below:
When the time expires, release the steam and open the lid of the instant pot. Use a hand blender to blend and smoothen the veggies. As soon as it gets a velvety consistency, add the gorgonzola cheese and mix for it to melt in the soup and become one.
Do the same when cooking the soup in a regular pot on the stove.
How do you serve pumpkin soup with gorgonzola and chorizo?
Pour the soup into a bowl and decorate it with some gorgonzola, cubed chorizo, and roasted pumpkin seeds. It is that simple but utterly delicious. The combination of sweet pumpkin, tangy gorgonzola, and spicy chorizo make this recipe truly a rollercoaster of tastes. I hope you enjoy this recipe for pumpkin soup!
IP Pumpkin Soup with Gorgonzola & Chorizo
- 1 instant pot optional
- 3 cups pumpkin cleaned and deseeded
- 1 cup Gorgonzola cheese
- 1 medium onion
- 2 medium carrots
- 2 medium potatoes
- 1 cup celery root
- 3-4 cloves garlic
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp pepper
- 1 tsp paprika
- 1 tsp ginger powder
- 1/2 cup chorizo
- 1/2 cup pumpkin seeds for serving
- Peel the vegetables and cut in small cubes
- Set the IP to "saute" regime and pour in some olive oil into the pan
- Saute the minced onion and garlic for 1 minute
- Add the cubed veggies and season with spices
- Saute all for 3-4 minutes
- Cover veggies with boiling water or chicken broth
- Seal the pot with the lid and set the "pressure cook" for 10 minutes
- Release the steam and remove the lid
- Blend the veggies using a hand blender
- Add the gorgonzola and mix until it melts
- Pour into a bowl and serve topped with gorgonzola, chorizo, and roasted pumpkin seeds