Ingredients
- 2 tbsp extra virgin olive oil
- 2 cups yellow onion, finely chopped
- 4 garlic cloves, finely minced
- 1 chipotle pepper in adobo sauce, minced
- 2 tsp adobo sauce
- 1 tbsp ground cumin
- 1/4 tsp cayenne pepper, or more to taste
- 3 15 oz cans black beans, rinsed and drained
- 1 cup canned tomatoes, draine
- 1 16 oz can pumpkin purée, about 1 1/2 cups
- 4 cups beef broth
- 1/2 cup dry sherry
- 3 tbsp sherry vinegar
- Kosher salt and freshly ground black pepper, to taste
- 1/2 avocado, peeled, pitted, and diced
- 1 cup plain Greek yogurt or sour cream, for garnish
- Chipotle hot sauce
Sweet Potato Croûtes:
- 1 tbsp extra virgin olive oil
- 1 medium sweet potato, peeled and diced into 1/4-inch cubes
- 1/4 tsp chipotle chile powder
- Kosher salt and freshly ground black pepper
Directions
- Heat the olive oil in a large saucepan set over medium-high heat. Add the chopped onion and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the minced garlic cloves, chipotle pepper, adobo sauce, cumin, cayenne and cook, stirring constantly, for 30 seconds. Add in the drained beans, tomatoes, pumpkin purée, dry sherry and broth. Bring to a boil, then reduce the heat to low, and simmer uncovered for 15-20 minutes, or until it's thick enough to coat the back of a spoon.
- Meanwhile, while the soup is simmering, start to prepare the sweet potato croutons. Heat 1 tablespoon of olive oil in a medium skillet set over medium-high heat. Add the cubes of sweet potato, a generous pinch of kosher salt and the chile powder. Stir to coat the sweet potato and sauté for 2 to 3 minutes, or until crisp and browned on the bottom. Stir the potatoes and brown the other side for another 2 to 3 minutes. Repeat until all sides of the sweet potato cubes are crisp and browned, then drain on paper towel, season to taste with salt and pepper and set aside.
- Once the soup is cooked through, purée the mixture using an immersion blender or by transferring the soup into a blender, and process in batches. Season to taste with salt and pepper. Serve the Spicy Black Bean & Pumpkin Soup in warmed bowls and garnish with Sweet Potato Croutons, diced avocado, yogurt and a drizzle of chipotle hot sauce. Hay Caramba!
