Spicy Pumpkin Soup With Avocado Cream Recipe

Name: Spicy Pumpkin Soup With Avocado Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup diced yellow onion; 3 tablespoons olive oil, divided; 1 1/2 teaspoons kosher salt, divided; 2 garlic cloves, chopped; 1 tablespoon ground cumin; 1 (29-oz.) can pumpkin; 6 -6 1/2 cups reduced-sodium chicken broth; 1 canned chipotle pepper in adobo sauce; 1 tablespoon adobo sauce from can; 1 medium avocado, peeled and diced; 1/2 cup whole buttermilk; 2 tablespoons fresh lime juice; 2 tablespoons extra virgin olive oil; 8 ounces smoked sausage, sliced; 1 cup black beans, drained and rinsed; 1/2 teaspoon smoked paprika

Servings: persons

1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6 -6 1/2 cups reduced-sodium chicken broth
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced
1 cup black beans, drained and rinsed
1/2 teaspoon smoked paprika

1
Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle pepper and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.
2
Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.
3
Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency.
4
Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.

798

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 cup diced yellow onion, 3 tablespoons olive oil, divided, 1 1/2 teaspoons kosher salt, divided, 2 garlic cloves, chopped, and more.

Yes, Spicy Pumpkin Soup With Avocado Cream falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Pumpkin Soup With Avocado Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions