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Pumpkin Chorizo Soup

Prep: 10 Minutes

Cook: 30 Minutes

Servings: 8

  • 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


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.

Optional: Sour cream, cheese, pepitas, and tortilla chips are all great garnishes

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