Chorizo Pumpkin Soup

By:Janna Sooner


  • 5 cups chicken stock or broth
  • 2 tablespoons oregano
  • 1/2 cup cilantro, chopped
  • 3 cups pumpkin puree
  • 1/2 teaspoon cumin
  • 1/2 cup and 1/3 cup onion chopped
  • 3/4 cup heavy cream
  • 5 cloves of garlic, peeled and finely chopped
  • 1 tablespoon oil
  • 1 lb chorizo cooked and coarsely chopped
  • 2 potatoes, peeled and diced into 1/2 inch cubes
  • Preparation:

    Heat the oil in a large pot. Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute. Carefully add in the broth, pumpkin, chorizo and potatoes. Stir in the oregano and cumin. Bring to a boil and then turn down to a simmer. Simmer for about 45 minutes or until potatoes are tender. Remove from heat and let cool for 10 minutes. Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.