Pumpkin and Bean Soup

[Bob]

Pumpkin and Bean Soup


1/2 to 1 pound smoked Asturian chorizo (or, as a last resort, linguica)
1 medium sugar pumpkin
1 large can chicken broth
½ pound large white beans (from Spain, if possible)
3 medium onions
garlic to taste
olive oil
large pinch saffron


Soak beans in water overnight, and drain. Slice chorizo lengthwise into quarters, the into ¼ inch slices. Fry in olive oil until browned. Chop onion coarsely. Add onion and finely shopped garlic to the sausage mixture and fry on low heat until onions begin to turn translucent. Add beans and chicken broth, and enough water to cover to a depth of an inch or so. Bring to a boil and simmer for half an hour. Skim off any foam. Add saffron and pumpkin (seeded, skinned and cut into half inch pieces). Simmer until pumpkin is very soft and starts to fall apart. This will thicken the soup.

Add a loaf of crusty bread, unsalted butter, and a decent red wine for a satisfying meal.