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Black Bean Pumpkin Soup



3 15 1/2 oz cans black beans, rinsed and drained
1 cup drained chopped tomatoes
1 large onion chopped
4 cloves garlic, minced
1 tablespoon + 1 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup unsalted butter (1/2 stick)
4 cups beef broth
1 16 oz can pumpkin puree
1/2 cup dry sherry
1/2 lb cooked ham diced
3 - 4 tablespoons sherry vinegar
sour cream and toasted pumpkins seeds for garnish




In a food processor coarsely pureé beans and tomatoes.
In a 6-quart heavy kettle cook onion, shallot, garlic, cumin, salt, and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean pureé. Stir in broth, pumpkin, and Sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon.

Just before serving, add ham and vinegar and simmer soup, stirring, until heated through.
Season soup with salt and pepper.







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