Pumpkin Chorizo Soup

With temperatures finally starting to drop here in Atlanta, it's the perfect time for soup. I love chorizo and pumpkin, so what better way to combine the two than with a big bowl of soup? Don't forget the cilantro on top for added freshness!

What You Need
1 TBS olive oil
1 onion, diced
4 garlic cloves, minced
1 TSP marjoram 
1 TSP oregano
1/2 TSP cumin
30 oz canned pumpkin 
3 1/2 cups chicken broth
1/2 lb chorizo
1 TSP salt
1/2 TSP pepper
Cilantro, for topping

1. Add the olive oil to a medium-large stock pot. Once warm, add in diced onion and cook until translucent, about 6 minutes.
2. Once translucent add in garlic and spices, cooking an additional 30 seconds.
3. Next, add the pumpkin and chicken broth, stirring to combine. Bring to a low boil and then turn heat down to a simmer and cover. Let cook for at least 20 minutes. 
4. While the soup is cooking, cook the chorizo in a small pan over medium heat. Make sure to break it up with a spoon as it cooks. Once cooked through, set aside.
5. After the soup has cooked 20 minutes, remove from heat and blend the soup using an immersion blender (or regular blender or food processor if you don't have one). You want a thick and smooth consistently. 
6. Return soup to low heat and stir in almost all of the chorizo, salt, and pepper. You can save some for topping if you would like! Let cook on low for additional 20 minutes, stirring occasionally. 
7. Serve topped with fresh cilantro and chorizo. Enjoy! 

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