Chipotle-Pumpkin-Black Bean Soup with Cranberry Sour Cream and Apple-Jalepeno Salsa

By jjadin

Ingredients

• 2 tbsp extra virgin olive oil
• 1 large onion, finely chopped
• 2 large garlic cloves, grated or finely chopped
• 1 chipotle pepper in adobo, finely chopped and mashed up, plus 1 tablespoon adobo sauce
• 1 bottle of Negra Modelo or other Mexican beer
• 1 15-ounce can pumpkin puree
• salt and pepper
• 1 1/2 tsp ground cumin
• 2 pinches of ground cinnamon
• 3 c vegetable stock
• 1 21-ounce can black beans, rinsed and drained
• 1 green apple, finely chopped
• 1 jalapeno pepper, seeded and finely chopped
• 1/2 small red onioin, finely chopped
• a handful of fresh cilantro, finely chopped
• juice of 1 lime
• 1/4 c whole berry cranberry sauce
• 1/2 c sour cream
• a couple of generous handfuls of tortilla chips, lightly crushed

Preparation

Step 1

Heat the EVOO in medium soup pot or high-sided skillet over medium-high heat. Add the onions, garlic, and chipotle in adobo and cook for 5-6 minutes, stirring frequently. Add the beer to the pot and boil until it is reduce by half, 2-3 minutes. Stir in the pumpkin and season with salt and pepper, the cumin, and the cinnamon. Add the stock and beans. Bring the soup to a bubble, reduce the heat to low, and simmer for 10 minutes.

In a bowl, combine the chopped green apple with the jalapeno, red onion, cilantro, lime juice, and salt to make a salsa. Stir together the cranberry sauce and the sour cream in a second bowl.

Top each bowlful of soup with some of the crushed ships, salsa and sour cream.