Chorizo and Pumpkin Soup!

• 1 tbsp. olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 1 tsp. dried marjoram
• 1 tsp. dried oregano
• 1/2 tsp. ground cumin
• 2 x 15oz cans pumpkin puree
• 3 cups chicken broth
• 1/2 lb. fresh ground chorzio sausage
• Salt and black pepper to taste
• Fresh cilantro to garnish, chopped

1. Warm the olive oil in a large Dutch oven on medium heat for about one minute. Sauté the onion for about 6 minutes until it’s translucent.
2. Add the garlic and other spices, and sauté for about 30 seconds.
3. Add the pumpkin and chicken broth. Stir to combine.
4. Raise the heat, bring to a simmer, then cover and reduce heat to low. Simmer for 20 minutes. 3.
5. Meanwhile, sauté chorizo in a separate pan over medium heat until completely cooked (about 5 minutes) and set aside.
6. After 20 minutes, blend the soup until it’s completely smooth and then return to the pot. 7. Stir 90% of the chorizo. Season to taste.
8. Plate and garnish with leftover chorizo and cilantro. Enjoy!