Pumpkin Soup with Chorizo | D'Orsogna

Ingredients

• 1 D'Orsogna Chorizo
• 900 g Kent pumpkin, skin removed, seeded and cut into chunks
• 400 g Red kidney beans, drained & rinsed
• 6 cup Water
• 2 Brown onions, coarsely diced
• ¼ cup Thickened cream
• 1 Carrot, peeled and coarsley diced
• 3 Garlic cloves, chopped
• 1 Bay leaf
• ¾ tsp Smoked paprika
• ¾ tsp Cumin seeds
• 1 tbsp Olive oil
• 1 tbsp Red wine vinegar
• 2 tbsp Pumpkin kernels, toasted