Pumpkin Chorizo Soup

INGREDIENTS

4 cups pumpkin puree from 2-3 lb. pumpkin (recipe below)

2 tbsp. olive oil

1 carrot, chopped

1 rib celery, chopped

1 small onion, chopped

1 clove garlic, minced

1/2 tsp. dried marjoram, crushed

4 cups low-sodium chicken broth

1 lb. cooked chorizo, diced

1 cup heavy cream

Kosher salt

Freshly ground black pepper

Flat-leaf parsley (optional)

PREPARATION

First, make pumpkin puree: Take pumpkin, cut in half and scoop out seeds and membrane. On foil-lined baking sheet, place pumpkin halves face down; put in oven and bake at 350°F until tender, about 40 minutes. Let cool about 10 minutes before attempting to scoop out flesh. In heavy saucepan or dutch oven over medium heat, heat oil. Add carrot, celery, onion, garlic and marjoram and sauté until onion begins to wilt, about 5 minutes. Add broth and pumpkin puree. Lower heat and simmer 15 minutes. Remove from heat and let cool. Using blender, puree cooled soup in batches. Return blended soup to saucepan and add cooked chorizo. Over medium heat, simmer until heated through. Remove from heat and let cool 5 minutes. Stir in cream immediately before serving. Season with salt and pepper, to taste. Garnish with parsley, if desired.