Pumpkin, Chorizo and Black Bean Soup

Pumpkin Chorizo and Black Bean Soup
I can't believe that October is almost over and that means that the pumpkins will soon disappear so I wanted to get at least one more pumpkin recipe in and this time it's a pumpkin soup that is perfect for the cooling weather. Really this soup is just a combination of two of my other favourite pumkin soups the pumpkin and black bean soup and the pumpkin and chorizo soup but despite it's simplicity it is super tasty! I mean you really cannot go wrong combining pumpkin with black beans and spicy Mexican style chorizo sausage in a warm and hearty soup! This soup has it all, the pumpkin and partially pureed black beans make it nice and thick and creamy, the chorizo sausage and remaining black beans give it a nice hearty texture and the chipotle chilies in abobo make it nice and smoky and give it a healthy amount of spicy heat to keep you warm! This pumpkin, chorizo and black bean soup is a great way to enjoy the last of the pumpkins this season and a great way to keep warm in these cooling days!

Pumpkin Chorizo and Black Bean Soup
This soup goes great with a garnish of pepitas and cilantro!

Pumpkin Chorizo and Black Bean Soup
Pumpkin Chorizo and Black Bean Soup

Pumpkin Chorizo and Black Bean Soup

Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6

A pumpkin soup with chorizo sausage, black beans and smoky hot chipotle chili peppers.

  • 1/2 pound chorizo sausage, casings removed (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 chicken stock or ham broth or vegetable broth
  • 2 cups pumpkin puree or 1 (15 ounce) can pumpkin puree
  • 1 (15 ounce) can black beans (or 1 1/2 cups cooked beans, from 1/2 cup dry)
  • 1 (15 ounce) can diced tomatoes
  • 2 chipotle chilis in adobo, chopped
  • 1/2 teaspoon oregano
  • salt and pepper to taste
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, chopped (optional)
  1. Cook the chorizo in a large sauce pan over medium-high heat, about 7-10 minutes, breaking it apart as it cooks and set aside.
  2. Add the oil and onion, and saute until tender, about 5-7 minutes.
  3. Add the garlic, cumin and cinnamon and saute until fragrant, about a minute.
  4. Add the chorizo, broth, pumpkin puree, black beans, diced tomatoes and chipotles, bring to a boil, reduce the heat and simmer for 10 minutes.
  5. 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.

For Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the cilantro.
Option: Use diced ham instead of chorizo.
Option: Puree some or all of the black beans and diced tomatoes for a creamier texture.
Option: Add diced pumpkin and simmer until just tender if you want to be able to sink your teeth into it.
Nutrition Facts: Calories 379, Fat 18g (Saturated 6g, Trans 0), Cholesterol 36mg, Sodium 651mg, Carbs 33g (Fiber 9g, Sugars 7g), Protein 20g
Nutrition by: Nutritional facts powered by Edamam


Heather of Kitchen Concoctions said...

I just saw your tweet about this recipe and my first thought before I read your blog post was "warm and hearty" and that is exactly how you described it. LOL! Great minds think alike! Will be pinning this to try soon!

Heather Christo said...

this soup couldn't be more perfect for a cold fall day- beautiful Kevin!

We Are Not Martha said...

Pumpkin and chorizo is a delicious combination!


Terrah said...

Wow! I just made a simple pumpkin soup the other night and I'm missing it. I can't wait to try it with chorizo and black beans! Grocery store, here I come!

Tieghan said...

This soup is perfect! I love these flavor combos, Kevin!

Ari @ Ari's Menu said...

Whoooaaa this soup looks out of this world! So hearty and comforting!

Chung-Ah | Damn Delicious said...

What a cozy soup! I never would've thought to add pumpkin puree in a soup - GENIUS!

Anonymous said...

If it as good as your white bean, turkey, and pumpkin recipe it will be magnificent!

Erin said...

I made this soup earlier this week for my family--including 4 kids ages 2 to 10 years old--and we ALL loved it! We are having friends over this weekend and I am making it again. Thank you for another fabulous recipe!

daddypedro said...

I made this soup yesterday and it was a huge hit with the family. There was only one bowl left and I brought that to work. It was even better today!

I only did one thing differently than the recipe. After frying up the chorizo and putting it aside, I then fried up some chopped up bacon until it was crisp. I then put the bacon along side with the chorizo and then used around a tablespoon of the bacon oil to saute the onions. The bacon then got added back later with the chorizo. It was awesome!

Kevin Lynch said...

daddypedro: Bacon would be a great addition!

Post a Comment