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3 15 1/2-oz can black beans (about 4 1/2 cups),
rinsed & drained
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallot
4 garlic cloves, minced
1 TB plus 2 teas ground cumin
1 teas salt
1/2 teas freshly ground pepper
1/2 stick (1/4 cup) unsalted butter
4 cups beef broth
16-oz can pumpkin puree (1 1/2 cups)
1/2 cup dry sherry
1/2 lb cooked ham, cut into 1/8-inch dice
3 to 4 TB sherry vinegar
garnish: sour cream and lightly toasted pumpkin seeds
- In a food processor, coarsely puree beans and tomatoes.
- In a 6-qt heavy kettle, cook onion, shallot, cumin, salt
and pepper in butter over medium heat, stirring until onion
is softened and beginning to brown. Stir in bean puree.
Stir in broth, pumpkin, and sherry until combined and simmer,
uncovered, stirring occasionally, for 25 minutes.
- Just before serving add ham and vinegar, stir until heated
through. Season soup with salt and pepper.
- Garnish with dollop of sour cream and toasted pumkin seeds.
Makes about 9 cups.
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Black Bean Pumpkin Soup