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

Recipe by Southern Living October 2015

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Greg Dupree; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
55 mins
total:
55 mins
Yield:
Makes 6-8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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