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Black Bean Pumpkin Soup
3 (15-1/2-oz) cans 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 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon 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
sour cream
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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Pumpkin Bean 01