Rachael Ray's Pumpkin Black Bean Soup

She does it with chipotle and adobo sauce, which I left out.

Ingredients:

2 tbs. olice oil

2 cloves garlic

2 jalapenos, seeds removed and diced

1 bottle Negro Modelo

15 oz can pumpkin

1 and 1/2 tsp cumin

1 tsp mexican chili powder (I added this)

1 tsp ground cinnamon

15 oz can black beans

3 cups of vegetable broth

1 green apple, chopped

1/3 cup of cilantro, chopped

lime juice (1 lime's worth, I used about 2 tbs. bottle lime juice)

1/2 cup sour cream

1/4 cup jellied cranberry sauce

tortilla chips

salt and pepper to taste

Saute garlic and one of the jalapenos in the olive oil, about one minute. Add the beer and cook until it reduces, several minutes. Add canned pumpkin, cumin, cinnamon, and salt and pepper.

Add vegetable broth and black beans. Cook on medium heat for about 10 minutes.

Combine sour cream and cranberry sauce in a bowl. I left mine kind of chunky, but if you want it well mixed you can put it through a food processor. Combine apple, remaining jalapeno, lime juice and cilantro.

One the soup is finished, top the soup with crumbled tortilla chips, sour cream and apple salsa.

I thought the soup by itself was nothing too special, probably because I didn't have the chipotle, but once you add everything together it is really good and perfect for football Sunday or on a rainy, cold night.