Kasey's Pumpkin Chorizo Soup

Ingredients 

1 lb chorizo or JennyO chorizo ground turkey

1 Tbsp olive oil

1 Yellow or sweet onion, diced

1 small can of mild fire roasted green chilis

2 cloves of garlic

1 Tsp Cumin

32oz vegetable broth

1 15oz can of pumpkin

1/2 Tsp garlic powder

1/2 Tsp oregano

1/4 Tsp coriander

1/4 Tsp cinnamon 

1/4 Tsp chili powder

1/8 Tsp ground cloves

1/8 Tsp thyme

1 Tsp salt

Pepper to taste

1 15oz can of black beans, strained

1 15oz can of diced tomatoes

12oz bag frozen corn

1-2 Tbsp chopped cilantro 

1 pint heavy cream

Bay leaf

2 tsp lemon juice

Roasted pepitas

Sour cream

Shredded cheese

Directions

In a pan over medium heat, cook chorizo or chorizo seasoned ground turkey. 

While that's cooking, chop onions and open the can of green chilis.

In a large stock pot over medium heat, add the oil, diced sweet onion and green chilis. Cook until the onion are soft and translucent. Add the garlic and cumin and saute till fragrant.

Pour in the vegetable broth and pumpkin, stir to combine and bring to a boil. Once boiling, turn the heat down to a simmer.

Add in the garlic powder, oregano, coriander, cinnamon, chili powder, cloves, thyme, salt, pepper, and cooked chorizo.

Strain and rinse the can of black beans and pour into soup.

Open the can of diced tomatoes and pour directly into soup.

Add in the frozen corn, chopped cilantro, heavy cream and bay leaf. 

Let simmer for 20 minutes

To deepen the flavor add 2 tsp lemon juice and salt and pepper to taste.

Garnish with roasted pepitas, sour cream, shredded cheese, cilantro, and olive oil.