– Chop the onion. Peel and core the pumpkin and cut into small cubes.
– Heat a drizzle of oil in a large saucepan and sauté the onion and pumpkin until golden.
– Cut the chorizo into half slices. Peel and chop the garlic cloves and add them to the pan with the chorizo. Cook and stir for about 5 minutes.
– Add the chopped tomatoes and water. Simmer over medium heat for 10 minutes.
– Drain the white beans and add to the soup.
– Season with salt and pepper, paprika, thyme and sherry vinegar. Mix well. Continue cooking over low heat for 10 minutes. Serve hot.