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Bean: Black Bean & Pumpkin Soup

Source of Recipe

Lary's Market


List of Ingredients

3 cans black beans, rinse and drain (15 oz)
1 cup drained canned tomatoes, chopped
1 1/4 cups chopped onion
1/2 cup minced shallots
4 cloves garlic, minced
1 tablespoon + 2 tsp. ground cumin
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 stick unsalted butter (1/4 cup)
4 cups beef broth
1 16 ounce can pumpkin puree
1/2 cup dry sherry
1/2 pound cooked ham, cut 1/8" dice
3 tbl. sherry vinegar -- (3 to 4)


Recipe

Garnish: sour cream and coarsely chopped lightly toasted pumpkin seeds. In a food processor coarsely purÈe 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 puree. 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. Serve soup garnished with sour cream and toasted pumpkin seeds. Makes about 9 cups.