Recipe: Trevor's Pumpkin Chipotle Sausage Soup

Ingredients

8 cups chicken stock
1 29 oz can pumpkin puree
1 15 oz can black beans
1/2 lb chorizo
1 4 oz can chipotle peppers in adobo sauce
1 bunch cilantro
1 poblano pepper
1/2 yellow onion, diced
1 Tbsp garlic, diced
1/2 lb raw pumpkin seeds
4 limes
olive oil
cumin
salt
ground chipotle
ancho chili powder

Directions

Heat oven to 350. While waiting for oven, lightly drizzle pumpkin seeds with olive oil and mix with salt, cumin, and ground chipotle until evenly coated. Put the seeds in a single layer on a baking sheet and place in the oven. Watch closely, look for a medium roast. When the seeds are done take out of the oven and let cool. Place the poblanos in the oven at the same time as the seeds (on the rack works fine). The peppers are done when the outer skin starts to bubble and looks slightly charred. Remove from oven and place in a paper bag for 10-15 minutes.

Brown chorizo in a large heated, oiled pot. Remove from pot, set aside and save the oil. Turn heat to medium. Add onions, garlic, and 1/2 Tbsp each salt, cumin, ancho, and ground chipotle. Saute until onions are transparent. Next add pumpkin, half the stock, half of the cilantro, the juice of one lime, and 2 chipotle peppers with some of the sauce. Blend with an immersion blender (or wait if using a blender to mix). Continue to add stock until you reach the desired consistency. Take poblano peppers from bag then remove skin and seeds. Add the poblano flesh to the soup. Blend with the immersion blender or mixer. Once all the soup is blended, add chorizo and black beans.

You can add more chipotle peppers with the sauce, lime juice, or seasoning at this time. Once the soup is to your liking, let simmer for 30 minutes, stirring frequently. Serve with lime wedges, chopped cilantro, and pumpkin seeds for garnish.