I kind of came to soup late. Raised on Campbell’s, I never really saw the value of soup much. I never thought to order it in restaurants. I certainly never made it. But something made me try one at one point, and like a piano following on your head, I was sorta hooked.
And I have not been disappointed. You can do so much and vary a soup so easily that, well I tell ya, pretty much give those cans of Campbell’s away and all the other cans of “gourmet” soups, that are easier to make and taste way better anyhow.
This is one of the better ones I have come across. I made it pretty much as directed by the author. You will not be disappointed. Fair warning. It has a “bit” of spicy kick to it. You can tame that as you desire.
- 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 vegetable-broth.
- 2 cups pumpkin puree or 1 (15 ounce) can pumpkin puree
- 1 (15 ounce) can black beans
- 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
- Saute the chorizo and onion until the chorizo is done and the onions are softened and translucent.
- Add the garlic and saute until fragrant.
- Add the spices and stir in well.
- Add the balance of the ingredients. except for the lime juice and cilantro and stir in well.
- Simmer for about 10 minutes until all is blended.
- Puree about 1/3 of the mixture using either an immersion blender or remove to a regular blender.
- Just before serving, add the lime and fresh cilantro, stir in and serve.
NOTES: If you want to reduce the heat, half the chipotles in the recipe or omit them entirely. You can substitute a milder chile such as a poblano or a jalapeño if you wish. I would however char the and peel any chili to provide a deeper flavor.
SOURCE: Closet Cooking