Spicy Pumpkin Soup with Avocado

Spicy Pumpkin Soup With Avocado

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 

Directions:

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.

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.