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- Preparing Time: 1 hour and 45 minutes
- Total Time: -
- Served Person: 12
- 1 onion, chopped
- 2 tablespoons butter
- 2 teaspoons ground cinnamon
- 1 teaspoon dried rosemary
- 1 teaspoon ground nutmeg
- 1 teaspoon dried sage
- 2 teaspoons ground black pepper
- 1 pinch ground cloves
- 1 pinch dried thyme
- 4 large carrots, peeled
- 2 large potatoes, peeled
- 2 (32 fluid ounce) containers chicken broth
- 2 pounds chorizo sausage
- 2 (29 ounce) cans pumpkin puree
- 1 cup unpacked brown sugar
- Carbohydrate 40.6
- Cholesterol 75
- Fat 31.9
- Protein 22.3
- Sodium 2014
- Calories 533 calories;
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.
