- 1 tablespoon olive oil
- 1 onion, diced
- 4 cloves garlic, minced
- 1 teaspoon dried marjoram
- 1 teaspoon dried Mexican oregano
- 1/2 teaspoon ground cumin
- Two 15-ounce cans pumpkin puree
- 3 cups chicken broth
- 1/2 pound fresh ground chorizo
- Fresh cilantro to garnish, chopped
How to make this recipe
Warm the olive oil in a large, deep skillet or Dutch oven on medium heat for 1 minute. Add the onion and sauté until translucent, about 6 minutes. Add the garlic and spices and sauté until aromatic, about 30 seconds.
Add the pumpkin puree and chicken broth, stirring to combine. Bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes to allow flavors to marry.
Blend the soup until smooth and return to the skillet (alternatively, use an immersion blender). It should be thick but not overly so (think tomato or split pea soup); if it’s too thick, add a little water. Stir in almost all of the chorizo, then season with salt and pepper to taste. Divide the soup into 4 bowls and scatter with chopped cilantro and the reserved chorizo, then serve.