Thanks for the sweet n’ kind birthday messages on my last post ya’ll… you guys sure do know how to make a girl feel special! 🙂

And speaking of special(s)… guess what I found on special for $1.00 a pop at Whole Foods just last week?!

Oh yea… you know who was snatchin’ some of these up after seeing that little deal!

As if we haven’t had enough pumpkin this season… 😉


And knowing of my affinity towards wrapping sweet pumpkin into savory dishes, I think you can see where we’re headed with this… !

Oh yea. Pumpkin Rice n’ Chorizo Soup. Bring IT.

Fresh hot chorizo from the meat counter, this version made with chicken.

Chopped onion.

Pumpkin, white beans and chicken broth.


Cook cook cook.

Stir stir stir.

Pour pour pour.

Boil boil boil.

Stir stir stir. 

Serve serve serve.


With hot sauce or red pepper flakes if you want some added heat.

Always. Bring IT.

Only thing I’d do different?  Add more chorizo!!!  Loved the spicy cinnamon flavor on that stuff and would’ve liked to see a bit more in each bite 😉

Other than that, this was a hearty and comforting soup perfect for a chilly night.

Not that we’ve been getting those around here lately… which I’m 100% okay with however!

Where do I live again?!

Perhaps I should rephrase it to say “perfect for a not so chilly night”? 

Because that it was too 😀  Enjoy!


  1. I’m such a pumpkin addict. I’ve been WAITING for it to go on sale so I can snag up bundles of cans to take me through next fall. Love the stuff. This soup looks like comfort in a bowl. MMmmm

  2. I didn’t know chorizo could be made with chicken. Sounds wonderful!

  3. I love chorizo and I never remember to pick it up at the store. Now I definitely have to so I can make this!

  4. This sounds like quite the combo, but I bet I’d like it! 🙂

  5. TJ’s has some soy chorizo that I LOVE so this recipe is totally going to happen in my life. Maybe on the next rainy day. Because I just feel like it would be perfect for a rainy day

  6. It has been so warm in Massachusetts as well – I’m loving it!

  7. Good move to stock up on the canned pumpkin — I’ve made some great soups with it too and then found it very difficult to get any in the grocery store outside of Thanksgiving/Christmas holiday season! Also, I noticed you used Mahatma jasmine rice. That rice is the best and utterly foolproof to cook. Finally, I’m loving this [lack of] winter better than any other.

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