It's a Keeper: Chipotle-Pumpkin Black Bean Soup

Well, I know it's not Fall anymore, nor is it Winter, but that doesn't mean you can't have a pumpkin soup. Plus, Rachael Ray's recipe for Chipotle-Pumpkin Black Bean Soup is jazzy enough to warrant a spot as one your last soups before summer. With the little apple and onion salsa on top, it's actually pretty festive.

This recipe is also good for a weeknight because it's pretty much a chop and drop recipe, then you make the salsa and cranberry sour cream (that's right, I said cranberry sour cream) while the soup is simmering.

I found this recipe in the 30 minute meals section of Rachael's magazine, in the November 2007 issue. Sometimes, I try recipes just because they sound so different and interesting and this is one of those recipes. Who knew chipotle and pumpkin would taste so good together? Give it a try and let me know what you think.

Here's the recipe with my comments in brackets:

2 tablespoons extra-virgin olive oil (EVOO)
1 large yellow onion, chopped
2 large cloves garlic, grated or finely chopped
1 chipotle chile in adobo sauce, finely chopped, 1 tablespoon sauce reserved
1 bottle Mexican beer, such as Negra Modelo [I used good old Corona.]
One 15-ounce can pure pumpkin puree [Make sure you don't buy the pumpkin pie filling by mistake!]
1 1/2 teaspoons ground cumin (1/2 palmful)
2 pinches ground cinnamon
Salt and pepper
3 cups chicken broth
One 15-ounce can black beans, drained
1 green apple, finely chopped
1/2 small red onion, finely chopped
1 jalapeño chile, seeded and finely chopped
1/3 cup finely chopped cilantro (a generous handful)
Juice of 1 lime
1/2 cup sour cream
1/4 cup whole berry cranberry sauce
Corn tortilla chips (a couple of generous handfuls), lightly crushed (optional) [Not optional as far as I am concerned.]

1. In a soup pot, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the yellow onion, garlic and chipotle with its sauce and cook, stirring, for 5 minutes. Add the beer and cook until reduced by half, 3 minutes. Stir in the pumpkin, cumin, cinnamon and salt and pepper to taste. Stir in the chicken broth and beans and simmer for 10 minutes.

2. In a small bowl, combine the apple, red onion, jalapeño, cilantro and lime juice. In another bowl, combine the sour cream and cranberry sauce.

3. Serve the soup in bowls and top with the apple salsa, cranberry sour cream and tortilla chips, if using.

1 comment:

  1. Hello there!
    What an interesting combination ~ I am inspired! I am going to try this one out next week. I love the idea of the cranberries. It sounds refreshingly different and delicious.
    ~ Emily.


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