pumpkin soup with apple salsa & cranberry sour cream

i saw this recipe in rachael ray's "big orange book" & thought it was such a unique combination of flavors that i had to try it! i was concerned that it could potentially be gross, so untrue to my usual m.o. i followed the recipe exactly. we loved it!

olive oil
1 large onion, finely chopped
2-3 garlic gloves, minced
1 chipotle pepper, finely chopped, plus 1 tablespoon adobo sauce
1 bottle negra modelo {or other mexican beer}
15 oz. can pumpkin puree
salt & pepper
1 1/2 teaspoons ground cumin
2  pinches ground cinnamon
3 cups vegetable stock
15 oz. can black beans, drained & rinsed


1 green apple, finely chopped
1 jalapeno pepper, seeded & minced
1/2 small red onion, finely chopped
1 handful fresh cilantro, finely chopped
1 lime, juiced


1/4 cup canned cranberry sauce
1/2 cup sour cream


torilla chips, lightly crushed


1. saute onion, garlic, & chipotle with olive oil in soup pot over medium-high heat for 5-6 minutes, stirring frequently.

2. add beer & boil until reduced by half for 2-3 minutes.

3. add pumpkin, salt & pepper, cumin, cinnamon, stock, & beans.

4. bring soup to a bubble, reduce the heat to low, & simmer for 10 minutes.

5. combine apple, red onion, jalapeno, cilantro, lime juice, & salt to make salsa.

6. stir together cranberry sauce & sour cream.

serve up soup in bowls with the apple salsa, the cranberry sour cream, & crushed tortilla chips.