Roasted Pumpkin & Chorizo Caldo

Jake's note

"This caldo is a cozy, dinner-ready soup that shines on crisp autumn evenings — the roasted pumpkin brings sweetness and body while chorizo and ancho chile give it classic Mexican depth. Home cooks will love how easy it is to toggle between stovetop or Instant Pot and how simple it is to make vegetarian without losing flavor."

Instructions

1. 1

   Roast the pumpkin

   Preheat the oven to 425°F (220°C). Toss the cubed pumpkin with 2 tablespoons oil and 1 teaspoon of the salt and pepper; spread in a single layer on a rimmed sheet pan. Roast until edges are caramelized and flesh is tender, 25–35 minutes, turning once halfway; this caramelization builds the caldo’s deep, sweet base. (Tip: avoid overcrowding the pan — roast in two pans if needed for browning.)

   For this step

   • 2 lbSugar pumpkin or small butternut, peeled, seeded and cut into 1" cubes
   • 3 tbspNeutral oil (canola or avocado) or olive oil
   • 2 tspKosher salt and freshly ground black pepper
   
2. 2

   Prepare the ancho base and brown the chorizo

   While the pumpkin roasts, remove stems/seeds from the ancho chiles and soak them in hot water for 15 minutes until pliable. Meanwhile, heat the remaining tablespoon of oil in a large Dutch oven or Instant Pot on sauté; add the chopped onion and a pinch of salt and cook until translucent, 4–5 minutes, then add the garlic and cook 30 seconds. Crumble in the chorizo and brown, breaking it up, until cooked through, about 5–6 minutes. Drain the softened chiles, add to a blender with 1/2 cup of the broth and blend to a smooth paste, then stir the chile paste into the browned chorizo mixture.

   For this step

   • 1 mediumYellow onion, finely chopped
   • 4 clovesGarlic cloves, smashed and minced
   • 2 chilesDried ancho chiles, stemmed and seeded
   • 12 ozFresh Mexican chorizo (raw, in casing or bulk), casing removed if needed
   
3. 3

   Combine, simmer (stovetop) or pressure-cook (Instant Pot)

   Add the roasted pumpkin pieces and the remaining broth to the pot, bring to a simmer and cook on the stovetop 10–15 minutes to marry flavors. For Instant Pot: after sautéing and adding pumpkin and broth, lock the lid and cook on High Pressure for 5 minutes, then quick-release. Taste and balance the heat — if too spicy, add a squeeze of lime, 1–2 tablespoons of honey or a splash (1/4 cup) of cream/coconut milk to tame heat; to increase heat, stir in 1/4–1/2 tsp cayenne or a diced fresh serrano. (Vegetarian swap: omit chorizo and add 1 can (15 oz) rinsed black beans in this step, or brown 8 oz cubed tempeh in step 2 instead of chorizo.)

   For this step

   • 6 cupsChicken or vegetable broth (use vegetable for vegetarian version)
   
4. 4

   Make crisp tortilla strips

   Toss the tortilla strips lightly with a drizzle of oil and a pinch of salt. For a quick oven method, spread on a sheet and bake at 400°F (200°C) for 8–12 minutes until crisp and golden; for stovetop, shallow-fry in 1/2 inch oil in a skillet until crisp, 1–2 minutes per side, then drain on paper towels. These provide the crunchy contrast that defines the caldo.

   For this step

   • 6 tortillasCorn tortillas, cut into strips (for crisping)
   
5. 5

   Finish and garnish

   Ladle the caldo into bowls (each serving is about 1½ cups). Squeeze fresh lime juice over each bowl and sprinkle with chopped cilantro; top with a handful of crisp tortilla strips. Optional finishing touches: avocado slices, crumbled queso fresco, or a dollop of Mexican crema to mellow heat.

   For this step

   • 1 lime + 1/4 cup cilantro1 lime (for juicing) and 1/4 cup chopped fresh cilantro (garnish)
   
6. 6

   Storage and reheating

   Cool completely before storing. Refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months (label portions). To reheat from refrigerated: warm gently on the stovetop over medium until simmering, adding a splash of broth or water if it’s too thick. To reheat in an Instant Pot, use the sauté function and stir occasionally; from frozen, thaw in the fridge overnight or reheat gently in a saucepan covered on low to prevent scorching. Crisp tortilla strips just before serving to maintain texture.
   

1. Preheat the oven to 425°F (220°C). Toss the cubed pumpkin with 2 tablespoons oil and 1 teaspoon of the salt and pepper; spread in a single layer on a rimmed sheet pan. Roast until edges are caramelized and flesh is tender, 25–35 minutes, turning once halfway; this caramelization builds the caldo’s deep, sweet base. (Tip: avoid overcrowding the pan — roast in two pans if needed for browning.)
2. While the pumpkin roasts, remove stems/seeds from the ancho chiles and soak them in hot water for 15 minutes until pliable. Meanwhile, heat the remaining tablespoon of oil in a large Dutch oven or Instant Pot on sauté; add the chopped onion and a pinch of salt and cook until translucent, 4–5 minutes, then add the garlic and cook 30 seconds. Crumble in the chorizo and brown, breaking it up, until cooked through, about 5–6 minutes. Drain the softened chiles, add to a blender with 1/2 cup of the broth and blend to a smooth paste, then stir the chile paste into the browned chorizo mixture.
3. Add the roasted pumpkin pieces and the remaining broth to the pot, bring to a simmer and cook on the stovetop 10–15 minutes to marry flavors. For Instant Pot: after sautéing and adding pumpkin and broth, lock the lid and cook on High Pressure for 5 minutes, then quick-release. Taste and balance the heat — if too spicy, add a squeeze of lime, 1–2 tablespoons of honey or a splash (1/4 cup) of cream/coconut milk to tame heat; to increase heat, stir in 1/4–1/2 tsp cayenne or a diced fresh serrano. (Vegetarian swap: omit chorizo and add 1 can (15 oz) rinsed black beans in this step, or brown 8 oz cubed tempeh in step 2 instead of chorizo.)
4. Toss the tortilla strips lightly with a drizzle of oil and a pinch of salt. For a quick oven method, spread on a sheet and bake at 400°F (200°C) for 8–12 minutes until crisp and golden; for stovetop, shallow-fry in 1/2 inch oil in a skillet until crisp, 1–2 minutes per side, then drain on paper towels. These provide the crunchy contrast that defines the caldo.
5. Ladle the caldo into bowls (each serving is about 1½ cups). Squeeze fresh lime juice over each bowl and sprinkle with chopped cilantro; top with a handful of crisp tortilla strips. Optional finishing touches: avocado slices, crumbled queso fresco, or a dollop of Mexican crema to mellow heat.
6. Cool completely before storing. Refrigerate in an airtight container for up to 3–4 days or freeze for up to 3 months (label portions). To reheat from refrigerated: warm gently on the stovetop over medium until simmering, adding a splash of broth or water if it’s too thick. To reheat in an Instant Pot, use the sauté function and stir occasionally; from frozen, thaw in the fridge overnight or reheat gently in a saucepan covered on low to prevent scorching. Crisp tortilla strips just before serving to maintain texture.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

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