Wednesday, November 27, 2013

Pumpkin, Chorizo & Black Bean Soup

We had this soup last night and it had great flavor.  I served this with Blue Cornbread, which the whole family goes crazy over, even the baby.  Since this is a pumpkin soup, the original blogger suggested serving it with Pepitas, or hulled pumpkin seeds.  My husband and I LOVED the pepitas as a garnish- they stayed crunchy and wonderful and were not weird at all, as I feared they might be.  I used a local (Portuguese, of course) chorizo for this recipe, but I don't know much about chorizo and I either picked a not-so-good one, or I just don't like chorizo.  So I'd totally make this again, but just use regular smoked sausage or kielbasa.  I really liked the smoky flavor the chorizo imparted to this soup.  My problem with it was that it got incredibly tough and chewy.  Maybe I simmered too long after adding it; I'm not sure. 
Pumpkin, Chorizo & Black Bean Soup
adapted from Closet Cooking

1/2 pound chorizo sausage, smoked sausage, cut into coins (omit for vegetarian)
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, chopped
1 teaspoon cumin
1 pinch cinnamon (optional)
3 cups chicken broth or veggie broth
2 cups pumpkin puree or 1 (15 ounce) can pumpkin puree
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced tomatoes
2 chipotle chilis in adobo, chopped, OR 1/4-1/2 tsp. dried chipotle chili powder
1/4 teaspoon smoked paprika
1/2 teaspoon oregano
salt and pepper to taste
1-2 tablespoons lime juice
1/4 cup cilantro, chopped (I didn't have, but would have been wonderful)

1.  Cook the chorizo or smoked sausage in a large sauce pan (sprayed with cooking spray) over medium-high heat, about 7-10 minutes and set aside on paper towels to drain.

2.  In the same pot, add the oil and onion, and saute until tender, about 5-7 minutes.  Add the garlic, cumin and cinnamon and saute until fragrant, about a minute.  Add the broth, pumpkin puree, black beans, diced tomatoes and chipotles or powder, paprika, and oregano, and bring to a boil, reduce the heat and simmer for 10 minutes.  (Can simmer longer- the longer this is simmered, the thicker it gets.)

3.  Puree 1/3 of the soup (I just used a stick blender), add the chorizo and simmer for another 10 minutes. Season with salt and pepper, mix in the lime juice and cilantro and serve with your favourite garnishes such as avocado, sour cream, cheese, etc.
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LadyJayPee said...

I've had the same reaction to chorizo. I think I just don't like it?

LadyJayPee said...

PS: I got over 6cups of puree from my crockpotted sugar pumpkin, so this could be a good use for it (minus the chorizo). :-D

What a Dish! said...

I'm glad you have the same reaction to chorizo! Wow on the 6 cups!