Spicy chorizo pumpkin stew

It is fall again, so time for warm flavours and filled bellies! Because of this, I found this new spicy chorizo pumpkin stew recipe that I fell completely in love with and I thought I’d share it with you! In my opinion, it is the perfect fall and winter recipe for a comfy Sunday. Unfortunately, I haven’t found a way to make it vegetarian yet. You could possibly add a jalapeño pepper, but then you’d still miss the chunkiness that the chorizo adds, maybe you could try using some spicy vegetarian chicken. If you have another idea, please let me know in the comments below! This recipe is based on 2 people.

The ingredients for your stew:

• 400 grams of pumpkin (I use pre-chopped, but fresh pumpkin probably tastes better)
• 125 grams of chorizo
• 2 red onions
• 1 clove of garlic
• A teaspoon of oregano
• A teaspoon of spicy bell pepper powder
• 250 ml hot water
• 1 tablet for chicken stock
• 150 grams yellow rice
• 1 tablespoon of sriracha sauce
• If you want you can add roasted, shaved almond when, but I don’t feel like it adds a lot.

Let’s get started!

So you start by chopping the garlic, onions, possibly the pumpkin, and the chorizo. I like the chorizo to still add some chunkiness, so I keep the cubes quite large. Then, you start cooking the rice just like the package says. I try to cook it just a little shorter, because I will add it to the stew while it is still cooking, which will cook the last bits to perfection.

Then you get a pan and you heat the chorizo in it without using oil, since the chorizo has enough fat of its own to bake the rest of the ingredients in. When that fat has come off, you add the onion, garlic and the spices. When the onion is nicely caramelized, you add the water with the chicken stock, the sriracha sauce and the pumpkin. A little warning here is that I personally love adding the sriracha, but it does make it very spicy! Therefore I advice you to be careful if you don’t like a lot of spice or to just skip this step completely.

When this is nicely bubbling, you let it simmer on a low heat for about 25 minutes, but don’t forget to stir in between! In this time, you can roast the shaved almonds. In the last few minutes, add the rice so it can soak up the flavors as well. After this your spicy chorizo pumpkin stew is done! To serve, you add the shaved almonds on top.

I hope you will enjoy this warm, spicy chorizo pumpkin stew when your in need of some eatable comfort! And if you liked this, please subscribe to my blog or follow me on Instagram, Pinterest and Twitter, so you’ll never have to miss a new post!

Lots of love,

Lisa

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