CAFE ZUPAS PUMPKIN CHORIZO SOUP

YIELD: 8

Pumpkin Chorizo Soup

Hearty and creamy pumpkin soup full of beans, tomatoes, and corn. 

PREP TIME10 minutes

COOK TIME30 minutes

TOTAL TIME40 minutes

Ingredients

• 1/2 pound chorizo sausage, casings removed 
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin
• 2 cups chicken broth
• 2 cups pumpkin puree or 1 (15 ounce) can pumpkin puree
• 1 (15 ounce) can black beans
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can corn 
• 1/2 teaspoon oregano
• salt and pepper to taste

Instructions

1. Cook the chorizo by gently breaking it apart in a large sauce pan over medium-high heat, about 7-10 minutes. Remove chorizo.

2. Add the oil and onion (alternatively, leave a tablespoon of chorizo fat and omit oil) saute until tender, about 4 minutes.

3. Add the garlic and cumin and saute until fragrant, about a minute. 

4. Add the chorizo, broth, pumpkin puree, drained black beans, drained corn, diced tomatoes, and oregano, bring to a boil, reduce the heat and simmer for 10 minutes. 

5. Season with salt and pepper. Add garnishes.

Notes

Sour cream, cheese, pepitas, and tortilla chips are all really great topping for this soup. If it's too thick add up to one more cup broth.