pumpkin soup masthead

Pumpkin and chorizo soup

From pumpkin soup to healthy smoothies, a Philips hand held blender is one of the small kitchen appliances that makes cooking easy. See our hand blender recipes.

Servings 4, Preparation time 30 min., Cooking time: 20 min.


  • 113 g (1/4 lb) Chorizo
  • 450 g (15 oz) pumpkin
  • 2 cloves garlic
  • Toasted pumpkin seeds
  • 1 carrot
  • 1 medium onion
  • 100 g (1/2 c) chickpeas (drained and rinsed)
  • 1/2 red bell pepper, seeds removed
  • 1 vegetable bouillon cube
  • Water
  • Heavy cream to garnish
  • Fresh parsley to garnish


  • 1. Peel the pumpkin and remove the seeds. Cut the pumpkin, carrot, onion and bell pepper into 2 x 2 cm (3/4 x 3/4 in) pieces.
  • 2. Crush the garlic.
  • 3. Place the pumpkin, carrot, garlic, onion, bell pepper and bouillon cube in a pan and add cold water to cover.
  • 4. Simmer until cooked through to fork tender.
  • 5. Chop the chorizo into cubes and saute until cooked through.
  • 6. Toast the left-over pumpkin seeds in a pan.
  • 7. Puree the vegetables in the pan until smooth.
  • 8. Add the chorizo and season the soup to taste.
  • 9. Pour into soup bowls and top with toasted pumpkin seed, fresh parsley and a drop of heavy cream.
Pumpkin and chorizo soup

You are about to visit a Philips global content page


Our site can best be viewed with the latest version of Microsoft Edge, Google Chrome or Firefox.