Black Bean Pumpkin Soup
A traditional Southwestern dinner meets...Halloween!? Use savory and sweet pumpkin to liven up your chili with this pumpkin soup recipe.
Ingredients
- 3 (15-1/2-oz) cans black beans (about 4 1/2 cups), rinsed & drained
- 1 cup drained canned tomatoes, chopped
- 1 1/4 cup onion, chopped finely
- 1/2 cup shallot, minced well
- 4 garlic cloves, minced
- 1 tablespoon plus 2 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/2 stick (1/4 cup) unsalted butter
- 4 cup beef broth
- 16-oz can pumpkin puree (1 1/2 cups)
- 1/2 cup dry sherry
- 1/2 pound cooked ham, cut into 1/8-inch dice
- 3 tablespoon sherry vinegar
- sour cream, to taste
- lightly toasted pumpkin seeds, to taste
Instructions
1. 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.
2. 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.
3. Season soup with salt and pepper. Garnish with dollop of sour cream and toasted pumkin seeds.