|¾ cup||Dried kidney beans|
|1 pound||Fabrique D�lices Chorizo, sliced|
|1 large||Onion, chopped|
|2 cloves||Garlic, minced|
|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.