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Pumpkin, Chorizo and Black Bean Soup

[heart_this] · Oct 29, 2013 · 18 Comments

Pumpkin Chorizo and Black Bean Soup

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

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!

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.

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
  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, chipotles and oregano, 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
Similar Recipes:
Pumpkin and Black Bean Soup
Pumpkin and Chorizo Soup with Cilantro
Pumpkin and Black Bean Burritos
Pumpkin and Black Bean Quesadillas
Pumpkin and White Bean Turkey Chili with Kale and Pepita Salsa
Sweet Potato and Black Bean Tacos with Swiss Chard Pesto
Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce
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Venezuelan Black Bean and Chorizo Soup
Jalapeno Popper Bacon and Bean Soup
Bacon and Bean Soup

Does this soup look tasty? Check out the Closet Cooking Soup Cookbook Tasty Soups!

Crockpot, Food, Gluten-free, Pork, Pumpkin, Recipe, Slow Cooker, Soup, Texmex

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Reader Interactions

Comments

  1. Heather of Kitchen Concoctions says

    October 29, 2013 at 2:31 pm

    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!

    Reply
  2. Heather Christo says

    October 29, 2013 at 2:43 pm

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

    Reply
  3. We Are Not Martha says

    October 29, 2013 at 6:42 pm

    Pumpkin and chorizo is a delicious combination!

    Sues

    Reply
  4. Terrah says

    October 30, 2013 at 12:12 am

    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!

    Reply
  5. Tieghan says

    October 30, 2013 at 2:08 am

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

    Reply
  6. Ari @ Ari's Menu says

    October 30, 2013 at 3:37 am

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

    Reply
  7. Chung-Ah | Damn Delicious says

    October 30, 2013 at 7:08 am

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

    Reply
  8. Anonymous says

    October 30, 2013 at 10:05 am

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

    Reply
  9. Erin says

    November 2, 2013 at 1:29 pm

    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!

    Reply
  10. daddypedro says

    January 27, 2014 at 9:51 pm

    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!

    Reply
  11. kevin says

    January 28, 2014 at 12:01 pm

    daddypedro: Bacon would be a great addition!

    Reply
  12. Monica says

    October 27, 2018 at 1:32 pm

    I have made this one several times, sooo hearty and delicious!!! Cannoreally go wrong since I love pumpkin, black beans and chorizo anyway!!

    Reply
    • Leslie Trippy says

      December 5, 2018 at 9:58 pm

      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.

      Reply
      • kevin says

        December 6, 2018 at 8:53 am

        Add the oregano in step 3 along with the other ingredients to simmer n the soup. I hope you like it!

        Reply
  13. Nancy says

    October 16, 2020 at 12:49 pm

    I made today for the second time. Absolutely delicious and a terrific combination of favors. Thank you !

    Reply
  14. Michelle says

    April 16, 2021 at 2:10 pm

    I’m assuming you drain the canned beans?

    Reply
    • kevin says

      April 19, 2021 at 9:54 am

      Yes, drain and rinse the canned beans. (recipe updated) Enjoy!

      Reply

Trackbacks

  1. Cafe Zupas Pumpkin Chorizo Soup Recipe - Mother in the Mountains says:
    November 6, 2019 at 8:37 pm

    […] all sorts of pumpkin soup recipes and even some pumpkin chorizo soup recipes. In the end I found this one that was kind of similar and decided it was close enough that I should be able to create something […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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