Chorizo and Vegetable Soup

¾ cup	Dried kidney beans
1 pound	Fabrique D�lices Chorizo, sliced
1 large	Onion, chopped
2 cloves	Garlic, minced
3 cups	Water
2	14.5-ounce cans beef broth
3 cups	1/2" pieces peeled and seeded pumpkin (or butternut squash)
1	Red pepper, finely chopped
1	Green bell pepper, finely chopped
1 ¼ cups	Frozen corn kernels
⅔ cup	Hulled pepitas (pumpkin seeds), toasted,, optional

Place kidney beans in medium bowl. Pour enough water over to cover beans by 3 inches. Let stand overnight. Drain. Saut� chorizo in heavy large pot over medium heat until cooked through and fat is rendered, about 10 minutes. Transfer chorizo to paper towels; drain, leaving 2 tablespoons drippings in pot. Add onion and garlic. Saut� until tender, about 6 minutes. Add water, broth and beans; bring to boil. Reduce heat; cover. Simmer until beans are tender, 1 hour. Add pumpkin cubes to soup. Cover; simmer until tender, about 15 minutes. Stir in bell peppers, corn and chorizo; simmer uncovered about 10 minutes longer. Meanwhile, if using, set aside 2 tablespoons pepitas for garnish. Blend remaining pepitas in blender until finely ground. Stir ground pepitas into soup. Season with salt and pepper. Sprinkle with reserved pepitas and serve. Serves 6.

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