I made a simple version of this incredible soup the other day. I had leftover pumpkin puree (left over from making pumpkin ravioli, a recipe which I will share soon) and we had some chorizo sausage in the fridge we had to use so I googled pumpkin and chorizo and this was one of the recipes that came up. I didn't follow it closely, just the idea and the part where you blend half and leave half chunky. It was sooooo good. No salt, no gluten (expect whatever may be in the sausage) and if the pumpkin is ready to go then it is really very simple. YUM!