Chorizo and Pumpkin Stew: Comforting Fall Flavors

This chorizo and pumpkin stew is a more than just a hearty dish. Whether you call it a pumpkin soup with chorizo or a pumpkin stew, you’ll find it’s the kind of comfort food that fills the house with an irresistible aroma and your heart with warmth.

I’m proud to say you are spoilt for choice over many of my curation of cozy fall recipes this season. Just hope they are helpful. Back to this recipe:

What Ingredients Are In This Recipe

Serves 4

For the Stew:

• 1 lb (450g) Spanish chorizo, sliced into coins or small chunks of chorizo
• 1 small sugar pumpkin (about 2 lbs), peeled and cubed (or substitute butternut squash)
• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 can (14 oz) tinned tomatoes, crushed or diced
• 1 can (14 oz) cannellini beans, drained and rinsed
• 4 cups chicken stock or chicken broth
• 1 tsp smoked paprika (or sweet paprika for a milder flavor)
• ½ tsp cumin
• ¼ tsp chilli flakes (optional, for heat)
• Salt and pepper, to taste
• 2 oz cream cheese or a few crumbles of goat cheese or manchego (optional for creaminess)
• 2 tbsp pumpkin seeds or pepitas (for garnish)
• Chopped parsley, for garnish

Optional Add-Ons:

• ½ cup red wine (for depth of flavor)
• 1 tbsp olive oil (for finishing drizzle)
• Crusty bread or toast, for serving

How To Make This recipe

Prepare the Pumpkin

Start by peeling and cubing your sugar pumpkin (or butternut squash). Toss it in a little olive oil, pepper and salt. Then roast at 400°F (200°C) for about 25 minutes until golden and tender. This roasted pumpkin step adds that caramelized depth and brings out the natural sweetness of the pumpkin.

Fry the Chorizo

Get a large pot or a Dutch oven. Add 2 tablespoons olive oil and have it heat up at medium heat.

Put in the chorizo slices and fry for about 5 minutes till they are starting to brown, releasing their oils. You’ll smell that smoked paprika bloom instantly.

Remove the crispy chorizo with a slotted spoon and set aside, leaving the flavorful oil in the pot.

Build the Base

Put in the diced onion to the pot and cook for 3–4 minutes until soft. Stir in the garlic cloves, paprika, and cumin, letting them toast briefly in the oils and spices. Add the tinned tomatoes, stirring well to combine.

Add Pumpkin and Simmer

Add the roasted pumpkin cubes to the pot, followed by chicken stock or broth. Stir everything together, let it boil, then lower the heat and simmer for 20 minutes.

The pumpkin should soften even more, giving the stew a naturally creamy texture and deep flavour.

Add the Chorizo and Beans

Return the chorizo to the pot along with the cannellini beans. Let everything simmer together for another 10 minutes so the chorizo and cook fully melds with the base. Adjust salt and pepper to taste.

Finish and Serve

For a silky finish, swirl in cream cheese or crumble goat cheese over the top before serving. Sprinkle with pumpkin seeds, chopped parsley, and maybe a bit of extra virgin olive oil.

Serve with Crusty Bread

Get a ladle to scoop your chorizo and pumpkin stew into individual bowls and serve with slices of crusty bread or toast to soak up the broth. If you love texture, a handful of pepitas or a crumble of shredded cheese on top gives a perfect contrast to the creamy pumpkin base.

Tips and Variations

For a creamier, thicker soup, mash some of the pumpkin with a spoon or blend a portion of the stew before adding the chorizo back in.

Want it spicier? Add more chilli flakes or a pinch of cinnamon and cumin.

Prefer vegetarian? Skip the chorizo and use smoked paprika, tinned tomatoes, and red lentils to create a similar smoky flavor.

For extra indulgence, sprinkle crumble of manchego or cream cheese just before serving.

Which type of chorizo works best for this stew?

For this chorizo and pumpkin stew, go with Spanish chorizo rather than the fresh Mexican kind. The Spanish version is cured and flavored with smoked paprika, which adds a deep red hue and robust flavour that makes the broth rich and fragrant.

Slice the chorizo into half-moons or rustic pieces — those slices of chorizo crisp up beautifully when fried in olive oil, releasing that signature smoky spice that defines the dish. If you can’t find Spanish chorizo, you can substitute a semi-cured variety or a well-seasoned sausage like manchego or goat cheese-filled chorizo for an interesting twist.

The trick is to fry the chorizo gently at first, enough to crisp the edges and let the oils bloom, but not so much that it dries out. These flavorful oils will coat your vegetables and roasted pumpkin, becoming the heart of your stew.

Building the base: the key spices and aromatics

A truly flavorful pumpkin soup with chorizo begins with a foundation of good oils and spices. Think smoked paprika, cumin, and a touch of chilli, all of which work together to bring out the savory heat of the chorizo sausage.

In your frying pan, warm a little olive oil and fry the chorizo until it’s slightly crispy. Then toss in garlic cloves, diced onion, and maybe a few tinned tomatoes. The moment that spice hits the air, you’ll know something special is happening.

Once your base is aromatic, add the pumpkin, chicken stock or chicken broth. Have it boiling Then drop the heat and simmer for 20 minutes, letting the ingredients meld into a deep, savory delicious meal that’s both hearty and refined.

How to cook chorizo for rich, deep flavor

The secret to this dish’s success lies in how you cook the chorizo. Start by adding the chorizo to a warm pan so it renders its fat slowly.

This way, the oils become infused with the chorizo’s smoky spice and color. Once the edges turn crispy fried, remove it briefly while you sauté your vegetables.

Later, add the chorizo back in so it can infuse the pumpkin and broth. The chorizo and cook step transforms everything, it’s the moment when the soup stops smelling like a pot of vegetables and starts smelling like a Spanish kitchen in autumn.

A dash of red wine or sweet paprika here adds another layer of warmth and complexity. And don’t forget to taste as you go — adjust salt and pepper gently so the balance of spice and sweetness feels just right.

The magic of slow simmering: creating depth in your stew

Once everything’s in the pot or Dutch oven, it’s time to let it simmer. This slow cooking stage is where the magic happens. The chorizo softens slightly, releasing even more flavour, while the pumpkin breaks down into a silky base.

Prevent sticking by stirring occassionally. If the stew thickens too much, splash in a bit more chicken stock or broth. After about 20 minutes, the result is a deeply comforting warming soup that clings perfectly to your spoon.

Before serving, swirl in a spoonful of cream cheese for indulgence or crumble a little goat cheese or manchego over the top. That little bit of tang pairs beautifully with the smoky chorizo and the delicious pumpkin base.

Adding beans, cheese, or other luxurious twists

For an extra dose of heartiness, cannellini beans are wonderful here, they absorb the spice from the chorizo while lending a creamy bite. Stir them in toward the end so they stay intact.

To turn this into a full pumpkin stew, you can fold in cooked lentils, diced potatoes, or even pasta shells for a Spanish-inspired one-pot meal.

If you’re feeling decadent, top it with shredded cheese that melts into silky ribbons as you ladle it hot from the pot.

Finish with a handful of pumpkin seeds or pepitas for a bit of crunch, and a sprinkle of chopped parsley for freshness. The result? A chorizo and pumpkin stew that feels both rustic and restaurant-worthy.

How to serve your chorizo and pumpkin stew beautifully

A chorizo and pumpkin dish deserves a cozy presentation. Serve it in wide bowls with a bit extra virgin olive oil, a few toasted pumpkin seeds, and a side of crusty toast or crusty bread.

If you prefer a smoother version, take a part of the soup and blend it, then stir the rest back in for a mix of silk and bite. Or simply using pasta with pumpkin.

The combination of crispy chorizo on top with a swirl of cream cheese or a crumble of cheese creates a gorgeous contrast in both look and taste.

This is the kind of comfort food that feels right at home on a chilly evening, maybe with a glass of red wine and a soft blanket nearby.

Tips for storing, freezing, and reheating

This stew keeps beautifully. Store leftovers in an airtight container for up to three days, or freeze for up to three months.

When reheating, bring to the boil gently and simmer until hot, adjusting the thickness with a splash of chicken broth if needed.

If you plan to freeze it, avoid adding dairy beforehand, just stir in your cheeses once it’s reheated. The spicy pumpkin soup with chorizo flavor deepens over time, making it even better the next day.

You can also repurpose leftovers as a base for pasta, grain bowls, or even a breakfast hash topped with a poached egg. That’s the beauty of pumpkin recipes — they’re endlessly adaptable.