2 tbsp EVOO
1 large onion
2 cloves garlic
1 chipotle pepper, chopped
1 bottle Mexican beer
1 can pumpkin puree
1 1/2 tsp cumin
2 pinches cinnamon
3 cups vegetable stock
1 21 oz. can black beans
1 green apple
1 jalapeno pepper
1/2 small red onion, chopped
Cilantro
Salt
Juice of 1 lime
1/4 cup whole berry cranberry sauce
1/2 cup sour cream
Tortilla chips
Heat EVOO in medium soup pot over medium-high heat. Add onions, garlic, and chipotle and cook 5-6 minutes, stirring often. Add beer and boil until reduced by half, 5-6 minutes. Stir in pumpkin, cumin and cinnamon. Add stock and beans. Bring to a bubble, reduce heat to low and simmer 10 minutes.
In bowl combine green apple with jalapeno, red onion, cilantro, lime juice and salt to make salsa. Stir cranberry sauce and sour cream in separate bowl.
Top each bowl with crushed chips, salsa and sour cream.