Ingredients

• 1 cup diced yellow onion
• 3 tbsp olive oil, divided
• 1/2 tsp kosher salt, divided
• 2 garlic cloves, chopped
• 1 tbsp ground cumin
• 1 29 oz. can pumpkin
• 6-6 1/2 cups chicken broth
• 1 chipotle pepper in adobo sauce, chopped
• 1 tbsp adobo sauce
• 1 medium avocado, diced
• 2 tbsp olive oil
• 1/2 cup whole buttermilk
• 2 tbsp lime juice
• 8 oz. smoked sausage, sliced
• 1 cup black beans, drained and rinsed
• 1/2 tsp smoked paprika

Instructions

1. Place onions, 2 tbsp olive oil and 1 tsp salt in Dutch oven, over medium heat. Cook 5-6 minutes or until translucent. Stir in garlic and cumin, cook 2 minutes. Whisk in pumpkin and chicken broth. Add chipotle pepper and adobo sauce. Increase heat to medium-high, simmering and stirring occasionally, 12 minutes.
2. Process soup in batches in a blender or use an immersion blender in the Dutch oven.
3. Process avocado, buttermilk, lime juice, 2 tbsp olive oil and 1/2 tsp salt in a blender or using an immersion blender, until smooth. Add water if too thick.
4. Cook smoked sausage in remaining 1 tbsp olive oil, in a large skillet over medium heat, stirring occasionally, 3 minutes, or until the sausage starts to brown. Stir in black beans and paprika, cook 1 minute or until warm.
5. Ladle soup into bowls. Swirl in the avocado cream. Top with the sausage and bean mixture.

Serves 6-8

Time Approx. 1 hour