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Ingredients

2 large potatoes, peeled 4 large carrots, peeled 2 (32 fluid ounce) containers chicken broth 2 pounds chorizo sausage 1 onion, chopped 2 (29 ounce) cans pumpkin puree 1 cup unpacked brown sugar 2 tablespoons butter 2 teaspoons ground cinnamon 2 teaspoons ground black pepper 1 teaspoon dried sage 1 teaspoon dried rosemary 1 teaspoon ground nutmeg 1 pinch ground cloves 1 pinch dried thyme

Nutrition Info

533.3 calories carbohydrate: 40.6 g cholesterol: 75.4 mg fat: 31.9 g fiber: 6.7 g protein: 22.3 g saturatedFat: 12.4 g servingSize: - sodium: 2014.1 mg sugar: 19.4 g transFat: : - unsaturatedFat: : -

Shred potatoes and carrots using the grating attachment of a food processor.
Bring chicken broth to a boil in a large pot. Boil shredded potatoes and carrots in the broth until soft, 5 to 10 minutes. Use an immersion blender to blend until smooth.
Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until browned, 5 to 7 minutes. Transfer to a plate with a slotted spoon. Cook and stir onion in the chorizo grease until softened, about 5 minutes.
Pour blended broth into a slow cooker. Mix in chorizo and onion. Pour in pumpkin puree. Add brown sugar, butter, cinnamon, pepper, sage, rosemary, nutmeg, cloves, and thyme.
Simmer on High until flavors meld, about 1 hour.

12 servings

Savory, slightly spicy pumpkin soup. Can be made as spicy as you like. Perfect for those chilly autumn or winter evenings.