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Spicy Pumpkin Soup with Avocado Cream

Photo: Greg Dupree; Styling: Heather Chadduck Hillegas

Hands-on time 55 mins
Total time 55 mins
Yield

Makes 6-8 servings

TIP: If you don't have any buttermilk on hand for the avocado cream sauce, substitute plain yogurt and just a little water.

Ingredients

  • 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

  1. 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.

  2. 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.

  3. 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.

  4. 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.