2 tablespoons olive oil
1 onion, sliced
1 capsicum, diced
1 carrot, peeled and diced
300 grams pumpkin, peeled and diced
3 cloves garlic, crushed
1 tablespoon dried oregano
1 teaspoon chilli flakes or more to taste
2 teaspoons ground cumin
1-2 smoked sausages, diced
2 tins cooked black beans, drained and rinsed, we used Ceres Organics
5 cups chicken stock
2 handfuls baby spinach or rocket
handful coriander, chopped
4 slices sourdough bread, grilled
1 avocado, peeled and sliced
Heat the olive oil in a large saucepan. Add the onion, capsicum, carrot, pumpkin, garlic and the spices. Season with sea salt, cover and cook until the vegetables are tender but not falling apart. Stir in the sausages and cook for 2 minutes. Add the black beans and stock and simmer for 10 minutes.
Put 1 1⁄2 cups of soup into a food processor and blend until smooth. Add back to the saucepan and stir in the spinach to wilt.
To serve: Add the coriander and ladle the soup into shallow bowls. Add a spoonful of sour cream.
Top the grilled bread with sliced avocado and squeeze over a little lime juice. Serve on the side.