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 pumpkin 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!
This soup goes great with a garnish of pepitas and cilantro!
Pumpkin Chorizo and Black Bean Soup
A pumpkin soup with chorizo sausage, black beans and smoky hot chipotle chili peppers.
ingredients
- 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. drained and rinsed (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)
directions
- 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.
- 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 chorizo, broth, pumpkin puree, black beans, diced tomatoes, chipotles and oregano, bring to a boil, reduce the heat and simmer for 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.
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.
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Pumpkin and Chorizo Soup with Cilantro
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Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce
Chipotle Roast Sweet Potato and Black Bean Quinoa Salad
Venezuelan Black Bean and Chorizo Soup
Jalapeno Popper Bacon and Bean Soup
Bacon and Bean Soup
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!
this soup couldn't be more perfect for a cold fall day- beautiful Kevin!
Pumpkin and chorizo is a delicious combination!
Sues
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!
This soup is perfect! I love these flavor combos, Kevin!
Whoooaaa this soup looks out of this world! So hearty and comforting!
What a cozy soup! I never would've thought to add pumpkin puree in a soup – GENIUS!
If it as good as your white bean, turkey, and pumpkin recipe it will be magnificent!
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!
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!
daddypedro: Bacon would be a great addition!
I have made this one several times, sooo hearty and delicious!!! Cannoreally go wrong since I love pumpkin, black beans and chorizo anyway!!
You don’t say in the recipe when to add the oregano, so I just left it out. I’m cooking the soup now, so I will let you know how it went.
Add the oregano in step 3 along with the other ingredients to simmer n the soup. I hope you like it!
I made today for the second time. Absolutely delicious and a terrific combination of favors. Thank you !
I’m assuming you drain the canned beans?
Yes, drain and rinse the canned beans. (recipe updated) Enjoy!