5/5
(1 Votes)
Ingredients
- 5 cups chicken stock or broth
- 3 cups pumpkin puree
- 3/4 cup heavy cream
- 1 lb chorizo cooked and coarsely chopped
- 2 tablespoons oregano
- 1/2 teaspoon cumin
- 5 cloves of garlic, peeled and finely chopped
- 2 potatoes, peeled and diced into 1/2 inch cubes
- 1/2 cup cilantro, chopped
- 1/2 cup and 1/3 cup onion chopped
- 1 tablespoon oil
Preparation
Step 1
Heat the oil in a large pot.
Saute the 1/3 cup onions and the garlic over medium heat for about 1 minute.
Carefully add in the broth, pumpkin, chorizo and potatoes.
Stir in the oregano and cumin.
Bring to a boil and then turn down to a simmer.
Simmer for about 45 minutes or until potatoes are tender.
Remove from heat and let cool for 10 minutes.
Stir in cream and serve immediately topped with a tablespoon each of cilantro and onion.
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