Calcium-Rich Pumpkin Chorizo Soup

5 large cans organic, heirloom, pumpkin puree, unsweetened, unsalted

1 liter organic, fat-free, reduced-sodium, heritage, chicken broth

2 liters pasteurized, organic, skim, goats' buttermilk, fortified with calcium, vitamins A, D, and natural E (to help lower glycemic load of pumpkins)

4 to 8 cups organic, non-fat, plain, Greek yogurt
(for the extra probiotics and extra calcium)

1 cup dried, organic oregano leaves (Mexican variety, not the Italian variety)

1/3 cup organic cumin powder

2 - 4 TBL organic, ancho chili powder

1/4 cup dried, organic shallots

1/3 cup dried, organic sweet basil leaves

1 pound organic, extra-lean, white meat-only, spicy, heritage chicken chorizo, not in the casings (reduced-sodium, nitrate-free and msg-free)

Sautee the chorizo meat on medium heat, with 2 TBL extra-virgin olive oil for 30 minutes separately. Drain off the fat, on three layers of disposable, organic, unbleached cotton paper towels. Add this to the pumpkin soup at the end.

Cook the rest of the ingredients in a large pot, over medium-high heat, stirring occasionally for 25 minutes. Season additionally with a salt-free, organic Greek seasoning blend, and 2 tsp of salt to taste at the end. The salt amount will depend upon the chorizo's saltiness.

Serve with organic couscous (instant is convenient) and cheesy, organic broccolinis, oven-roasted on a cookie sheet, with organic, extra-virgin olive oil & organic, grapeseed oil blended mist. Add a thick layer overtop the broccolinis of organic, pasteurized, Anejo, or aged Cotija cheese. Bake the broccolinis before you start the pumpkin soup on 350°F, center rack, for 25 minutes.

For instant couscous, do this at the end of the kichen cooking time, so it's hot. It usually requires pouring boiling water overtop, in a large bowl, then covering it for a few minutes only. Add some organic, chia seeds and organic wheat germ into it when you fluff it. For four uncooked cups of couscous, add 4 TBL chia seeds, and 4 TBL wheat germ to the mixture. Salt and lemon pepper it to taste.