Pumpkin Chorizo Soup

In a large stockpot, brown the chorizo over medium-high heat. Once the chorizo it cooked through, remove it from the stockpot to a plate with a slotted spoon and set it aside.
16 oz chorizo
Reduce the heat to medium and add the chopped onion and minced garlic. Cook until fragrant and the onions start to become translucent.
½ yellow onion, 2 tablespoon minced garlic
Add the corn, black beans, diced tomatoes with green chiles, chicken broth, and pumpkin puree. Mix until combined and bring to a boil.
1 can corn, 1 can black beans, 1 can diced tomatoes with green chiles, 2 c chicken broth, 1 can pumpkin puree
Once the soup is boiling, reduce to low and add the spices. Add the chorizo back into the soup and stir until well combined.
2 teaspoon ground sage, 1 teaspoon cumin, ½ teaspoon salt, 1 teaspoon pepper, 2 teaspoon chili powder, 1 teaspoon oregano
Add the heavy cream and continue stirring for a couple more minutes until the chorizo is heated. Remove from heat.
½ c heavy cream
Enjoy the soup served with some or all of the optional toppings listed!
pumpkin seeds, cheese, cilantro