Ingredients:
- 1 tablespoon olive oil
- 1/2 pound chorizo sausage, removed from casing and crumbled
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups vegetable broth
- 3 cups coconut milk
- 1 pound pumpkin, peeled and diced
- 1 cup cooked quinoa
- 1 cup fresh corn kernels
- 1/2 cup chopped fresh cilantro
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to taste)
- Salt and pepper to taste
- Lime wedges, for serving (optional)

Directions:
1. Brown the sausage: In a large pot over medium heat, heat the olive oil. Add the chorizo and cook until browned.
2. Add the vegetables: Add the onion and garlic to the pot and cook until softened.
3. Add the broth and coconut milk: Pour in the vegetable broth and coconut milk.
4. Add the pumpkin: Stir in the diced pumpkin and bring to a boil.
5. Reduce heat and simmer: Reduce heat to low and simmer for 15 minutes, or until the pumpkin is tender.
6. Add quinoa and corn: Stir in the cooked quinoa and fresh corn kernels.
7. Season and spice it up: Add smoked paprika, cayenne pepper, salt, and pepper. Mix well and allow to cook for another 5 minutes.
8. Garnish and serve: Ladle the soup into bowls and top with chopped cilantro. Serve with lime wedges, if desired. Enjoy your unique spicy pumpkin Zuppa Toscana!