TIP: If you don't have any buttermilk on hand for the avocado cream sauce, substitute plain yogurt and just a little water.
1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6 -6 1/2 cups reduced-sodium chicken broth
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced
1 cup black beans, drained and rinsed
1/2 teaspoon smoked paprika
How to Make It
Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle pepper and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.
Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.
Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.
Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.
This was a great fall soup. The chipotle gives it a nice depth of flavor that is missing from some bad pumpkin soups I've tried in the past which end up tasting like a jarred baby food vegetable. I made a pot to take to work for lunches and so didn't finish it with the sausage and beans which I'm sure would be even better. Very easy to make in advance and then just reheat for individual meals. Just mixed in a dollop of the creme sauce and was good to go. Very healthy, too, which makes it hard to beat.
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