| 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 |
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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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