1 lb. chorizo or linguica
1 medium pumpkin (sugar)
1 32 oz. can chicken broth
1/2 lb. large white beans
3 medium onions
garlic to taste
olive oil
pinch of saffron

Soak beans in water overnight adn drain. Slice sausage lengthwise and then into 1/4 inch slices. In large soup pot, fry sausage in olive oil until slightly browned. Chop onion coarsely and add with minced garlic to the sausage mixture and saute on low heat until onions are translucent. Add beans and chicken broth with enough water to cover about 1" or so. Bring to boil and simmer for 30 minutes. Seed, skin, and cut the pumpkin into half inch pieces and add to the soup mixture. Add saffron. Simmer until pumpkin is very soft and starts to fall apart---this will thicken the soup.

(You can substitute a winter squash, but the pumpkin texture and taste seem to be more interesting.)

(Originally posted to the Cape Ann Online message board by "Evelyn".)