Pumpkin, Chorizo and Smoked Gouda Bisque

This soup recipe is simple, but POPPING OFF with flavor. We have the smoky, spicy chorizo with the salty, creamy gouda and the nutty, sweet pumpkin. I also added aromatics and a little cream for mouthfeel. I love the simplicity of this recipe and the complexity of flavor. If you have an immersion blender, that works here. But I always love throwing soups in my standing blender, since the blade is so much more powerful and it makes the soup extra creamy.

I used pumpkin purée in this recipe, but you can absolutely use acorn or butternut squash. If you do, just cube it and let it simmer in the broth until tender (not just fork tender, but falling apart on the fork.) This should take 20-30 minutes.

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1 1/2cups raw chorizo (removed from the casing)
1tsp smoked paprika
1/2tsp ground cumin
1/4tsp ground cinnamon
salt and pepper (to taste)
1 yellow onion, small dice
2cloves garlic, chopped
1can plain pumpkin purée
4cups chicken stock
1/3cup heavy cream
1cup grated smoked gouda
Cilantro leaves, for topping
4slices sourdough bread
1/4cup pumpkin seeds



In a large pot, saute chorizo on a medium heat for 5-7 minutes until crispy and fat is rendered. Remove from the pot and set aside for later. Add onion and spices to the same pot. Sauté for about 5-7 minutes, until soft and translucent. Add the garlic and cook for 1-2 minutes until fragrant.
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Add the pumpkin puree and chicken stock to the pot. Stir and bring to a boil, then a simmer. Cover and let it simmer for 15-20 minutes. If using an immersion blender, blend the mixture, then add 2/3 cup Gouda cheese. Blend again until smooth, then and heavy cream and mix or blend until creamy. If using a traditional blender, add the soup to the blender and pulse until smooth. Then, add the Gouda and heavy cream and pulse until smooth and luscious. Season with salt and and pepper to taste. Add back to the pot and keep on low heat and covered to stay warm.
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Preheat the broiler on high. Layer the bread slices and pumpkin seeds on a sheet pan. Drizzle with olive oil. Broil until the seeds are toasty and the bread is golden brown (3-4 min but keep an eye on it bc every broiler is different.)
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Serve the soup in a bowl. Top with a swirl of heavy cream, chorizo chunks, pumpkin seeds, a sprinkle of leftover Gouda and cilantro.
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