free range friday ~ souper dooper

everything is beautiful in its own way (ear worm, sorry for sharing). no posts for awhile, but i wanted to say thanks. i had good love, good doctors, nurses, smooth operation, fine life. drugs are good and poco a poco, the healing game is on!

i'm so aware what a small weight this is on the broad and sometimes so seemingly unfair scale of health and wholeness, even while being big to me. that awareness just makes me more grateful and thankful and wishing for bigger magic wands.

these fajardo guys were out early making morning music - nice

food part!

this sounds so good and so fall/winter tropical cozy! and fast, using canned products. if you have the time, making fresh is satisfying as well, but there are organic canned beans and pumpkin and tomatoes out there. is there organic chorizo? let me know.

thank you once again, closet cooking!

Pumpkin, Chorizo and Black Bean Soup

Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes Servings: 6

A pumpkin soup with chorizo sausage, black beans and

smoky hot chipotle chili peppers.

ingredients

• 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 ham broth 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

directions

1. Cook the chorizo in a large sauce pan over medium-high heat, about 7-10 minutes and set aside.
2. Add the oil and onion, and saute until tender, about 5-7 minutes.
3. Add the garlic, cumin and cinnamon and saute until fragrant, about a minute.
4. Add the broth, pumpkin puree, black beans, diced tomatoes and chipotles, bring to a boil, reduce the heat and simmer for 10 minutes.
5. Puree 1/3 of the soup add the chorizo and simmer for another 10 minutes.
6. Season with salt and pepper, mix in the lime juice and cilantro and serve with your favourite garnishes such as avocado, sour cream, cheese, etc.

Option: Use diced ham instead of chorizo.
Option: Add diced pumpkin for texture and more pumpkin goodness!

buen provecho!

have a freakingly fine friday! do something fabulously!