Spicy Pumpkin Stew with Chorizo recipe
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Ingredients
- 1 pound ground chorizo sausage 2 tablespoons butter 2 Braeburn apples - peeled, cored, and diced 1 medium sweet onion, diced 1 stalk celery, sliced 2 cloves garlic, minced, or more to taste 1 (15 ounce) can pumpkin puree 1 (14.5 ounce) can chicken broth 1 teaspoon ground cinnamon ½ teaspoon ground nutmeg salt and ground black pepper to taste ¼ cup heavy cream, or to taste
Nutrition Info
- 477.2 caloriescarbohydrate: 16.8 gcholesterol: 91.9 mgfat: 37 gfiber: 3.8 gprotein: 20 gsaturatedFat: 15.8 gservingSize: -sodium: 1459.2 mgsugar: 8.4 gtransFat: : -unsaturatedFat: : -
Directions Spicy Pumpkin Stew with Chorizo
Directions
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Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Set aside.
Melt butter in a Dutch oven over medium heat. Add apples, onion, celery, and garlic, saute until aromatic and slightly tender, about 5 minutes. Add pumpkin, chicken broth, cinnamon, nutmeg, salt, and pepper. Mix gently to blend.
Stir browned sausage into soup and simmer over low heat for 30 minutes. Serve with a swirl of heavy cream on top.