Photo of Creamy pumpkin soup with a chorizo crumb by WW

Creamy pumpkin soup with a chorizo crumb

Points® value
Total Time
45 min
10 min
35 min
It’s always good to have a soup recipe in your arsenal and this one ticks all the boxes. It’s rich and creamy, with added spice from chilli and chorizo


Low Fat Spread

1 tablespoon(s)


1 large, roughly chopped

Celery, Raw

1 stick(s), roughly chopped

Carrots, raw

1 medium, peeled & diced

Chilli, green or red

1 individual, roughly chopped & deseeded


650 g, peeled, deseeded & cut into 2cm chunks

Vegetable stock cube

2 cube(s), 800ml stock

Calorie controlled cooking spray

4 spray(s)

Chorizo Sausage

60 g, finely chopped

Reduced fat soured cream

60 ml

Coriander, fresh

1 tablespoon(s)


  1. Heat a large saucepan over a medium-high heat and add the spread. Once melted, add the onion, celery, carrot and chilli and cook for 5 minutes, until starting to soften. Add the pumpkin chunks and cook for a further 5 minutes.
  2. Add the stock and bring to a rolling boil. Reduce the heat, cover the pan and simmer gently for 15-20 minutes, until the pumpkin is tender.
  3. Meanwhile, mist a small frying pan with cooking spray and fry the chorizo over medium-high heat for 3-5 minutes, until crisp. Remove the soup from the heat and blend, using a stick blender, until smooth.
  4. Stir in 20ml of the soured cream. Season to taste.
  5. Divide the soup between 4 warmed bowls. Thin the remaining cream with a splash of water – about 2 tsp – and swirl through the soup.
  6. Sprinkle each bowl with some of the chorizo crumb and garnish with a few coriander leaves before serving.