Black Bean & Pumpkin Soup

Black Bean & Pumpkin Soup
Serves 4-6

olive oil
8oz chorizo, chopped
1 onion, chopped
3 cloves garlic, chopped
hot peppers, if desired
1.5 lbs cubed pumpkin or butternut squash
2 15-ounce cans black beans, drained
4 cups vegetable stock
1 tablespoon smoked paprika
1 tablespoon cumin
1/2 cup cilantro, finely chopped
2 tablespoons lime juice
2 tablespoon light yellow miso
1 Tbs peanut butter

Brown the chorizo and reserve. Warm the oil in a large pot over medium heat. Add the onion and garlic and cook until onion is soft and translucent. Add the pumpkin, half of the black beans, 3 cups stock cand smoked paprika and cumin. Bring to a boil, lower heat and simmer, covered, for 15-20 minutes, until pumpkin is very soft. Remove from heat and blend until smooth with an immersion blender, or in batches with a countertop blender.

Place pot over medium-high heat. Add reserved beans, chorizo, chopped cilantro and additional water, if needed, until soup is desired consistency. Simmer uncovered for 5 minutes, stirring occasionally. Remove from heat.

In a small bowl, whisk together peanut butter, miso paste and a ladleful of soup until very smooth. Add miso mixture and lime juice to the soup. Stir and taste, adding salt or additional lime juice as needed. Serve garnished with cilantro and chopped peanuts, with extra lime wedges on the side.