Pumpkin soup with white beans and chorizo

Ingredients for 6 servings:

• 900 g pumpkin(s), approx., cleaned and peeled
• 2 onions
• 80 g carrot(s)
• 150 g chorizo, hot
• 3 garlic cloves
• 1 bay leaf
• ½ tsp smoked paprika powder
• 1 tsp cumin powder
• 2 tbsp red wine vinegar or balsamic vinegar, approx.
• 1 can white beans, approx. 225 g drained
• 1 ½ liters vegetable broth, approx.
• 150 ml cream, approx.
• Pepper, coarsely ground, for sprinkling
• 1 tbsp oil, approx.
• n. B. Salt

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Peel and deseed the pumpkin, removing the fibers. Skin and dice the chorizo, and dice the carrot, onion, and garlic. Heat 1 tablespoon of oil in a saucepan, fry the chorizo ​​cubes, then scoop them out. Sauté the onion in the remaining oil in the pan, add the carrot, garlic, and pumpkin, and continue to sauté for about 5 minutes, stirring. Add about 1/3 of the beans, the bay leaf, spices, and 2 tablespoons of vinegar, and deglaze with about 1 liter of vegetable stock. Bring everything to a boil and simmer over reduced heat for about 20 minutes, until the vegetables are tender. Scoop out the bay leaf and puree the vegetables with the cream. Add vegetable stock until the soup reaches the desired consistency. Heat the chorizo ​​and the remaining beans in the soup. Season with salt, paprika, cumin, and vinegar, and serve hot. If you like, divide the soup among bowls and sprinkle with some freshly ground pepper. Orange pepper works particularly well here. Serve with some bread for a light lunch or dinner.