Fall Chorizo and Pumpkin Soup

  • Prep Time: 30m
  • Cook Time: 30m
  • Total Time: 1h

Ingredients

  • 1 lb sunset farms chorizo
  • 2 tbsp. butter
  • 1 c of chopped sweet onions
  • 1/2 c brandy
  • 5 oz can of pumpkin puree
  • 2 c homemade vegetable or chicken stock
  • 2 tsp. salt
  • 1 tsp. white pepper
  • 1/2 c heavy cream

Instructions

  1. In a medium stock pot, brown the sausage, then remove to the side leaving the rendered fat behind.
  2. Melt the butter in the pan and sauté the onions in the fat and butter combination until translucent.
  3. Add the brandy to the pot and deglaze, scraping all the fond off the bottom but taking care as it may flame up as the alcohol cooks out.
  4. Add the pumpkin puree, chicken stock, salt, and pepper to the pot and reduce to a medium simmer.
  5. Using an immersion blender puree the soup.
  6. Reunite the sausage with the pumpkin soup and remove from the heat.
  7. Stir in the cream and serve.
  8. Optional condiments and garnishes may include Gruyere, Arugula, Granny smith apple chunks, or a fried egg.