Pumpkin, Chorizo and Black Bean Soup

Now that’s September is here, it’s time to start thinking about all those comforting fall foods.  Two things that really say fall and comfort to me are soup and pumpkin.  When you put the two together, add some chorizo, beans and savory spices, you get a wonderfully flavorful pot of comfort.

This soup couldn’t be easier to make and it’s bursting with great flavor.  The pumpkin adds great color and flavor and it helps this soup to be extra creamy and luscious.  The curry powder and garam masala give the soup a spiciness without adding too much heat and the cream gives it a little richness.  The chorizo and beans also add great flavor and make it a hearty main dish.

Pumpkin, Chorizo and Black Bean Soup

• 2 tsp olive oil
• 12 oz fully cooked, smoked chorizo, cubed
• 1 medium red onion, chopped
• 3 cloves garlic, minced
• 3 cups chicken stock
• 1 (15 oz) can diced tomatoes
• 2 (15 oz) cans black beans, drained and rinsed
• 2 (15 oz) cans pumpkin puree
• 1 cup heavy cream
• 1 tbsp + 1 tsp curry powder
• 1/2 tsp garam masala
• 1 tsp cumin
• 1 1/2 tsp salt
• 1/2 tsp black pepper

Heat olive oil in a large pot over medium heat.

Add chorizo to pot and cook for a few minutes, stirring frequently, until chorizo starts to render its fat.  Add onion and cook for an additional 5 minutes, until chorizo is browned and onion is tender.  Add garlic to pot for the last minute.

Add stock, tomatoes, black beans and pumpkin, stirring well to combine.  Bring soup to a boil.

Reduce heat to medium  low and add remaining ingredients, stirring until well combined.

Simmer for at least 5 minutes before serving.

ENJOY!